Cardamom-Spiced Butternut Squash and Kale Gratin
Cardamom-Spiced Butternut Squash and Kale Gratin might be just the side dish you are searching for. For $1.23 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 363 calories, 8g of protein, and 14g of fat each. This recipe from Joanne Eats Well with Others requires ginger, saffron, golden raisins, and kale. A couple people made this recipe, and 35 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, you might also like recipes such as Kale Salad With Roasted Butternut Squash And Spiced Pecans, Kale Salad with Brie Croutons, Roasted Butternut Squash, Cumin-Spiced Pecans and a Cranberry Vinaigrette, and Pickled Butternut Squash with Sage and Cardamom.
Servings: 4
Ingredients:
1 butternut squash
½ tsp cardamom
¼ tsp cayenne pepper
1 (2 oz) packet coconut cream powder
2 tbsp all-purpose flour
1 (1-inch) piece of ginger
3 tbsp golden raisins
½ bunch curly kale
1 leek
2 tbsp olive oil
2 tbsp panko breadcrumbs
½ cup red quinoa
¼ tsp saffron
Equipment:
bowl
pot
whisk
frying pan
baking pan
Cooking instruction summary:
Heat two large pots of salted water to boiling on high. Once the first pot of water is boiling, add the quinoa. Cook, stirring occasionally, 18-20 minutes, or until tender; drain thoroughly and set aside.While the quinoa cooks, wash and dry the fresh produce. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel and halve the butternut squash lengthwise; scoop out and discard the seeds. Medium dice the squash. Trim off and discard the roots and upper, dark green leaves of the leek. Halve the leek lengthwise and rinse thoroughly, keeping the layers intact. Small dice the leek. Peel and mince the ginger. Roughly chop the almonds. In a medium bowl, combine the coconut cream powder and cup hot water. Whisk until thoroughly combined.While the quinoa continues to cook, add the butternut squash to the second pot of boiling water. Cook, stirring occasionally, 7-9 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside. Rinse out the pot.While the squash cooks, heat a small, dry pan on medium heat until hot. Add the almonds and toast, stirring occasionally, 2-3 minutes. Transfer to a bowl and set aside. Wipe out the pan. In the same pan, toast the breadcrumbs on medium, stirring frequently, 2-3 minutes, or until browned. Transfer to a bowl and set aside.In the same pot used to cook the squash, heat 2 tbsp of olive oil on medium until hot. Add the ginger, leek, and spices. Season with salt and black pepper. Cook 3-4 minutes, or until the leek is tender and the spices are fragrant. Add the flour and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut cream mixture and cup water. Cook, stirring frequently, 4-5 minutes or until slightly thickened.Stir the kale, toasted almonds, and golden raisins into the spiced bechamel. Cook, stirring constantly, until the kale has wilted. Stir in the cooked quinoa and squash. Cook, stirring constantly, 30 seconds to 1 minute, until well combined. Remove from heat and season with salt and pepper, to taste. Transfer to a baking dish and top with the toasted breadcrumbs.
Step by step:
1. Heat two large pots of salted water to boiling on high. Once the first pot of water is boiling, add the quinoa. Cook, stirring occasionally, 18-20 minutes, or until tender; drain thoroughly and set aside.While the quinoa cooks, wash and dry the fresh produce. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel and halve the butternut squash lengthwise; scoop out and discard the seeds. Medium dice the squash. Trim off and discard the roots and upper, dark green leaves of the leek. Halve the leek lengthwise and rinse thoroughly, keeping the layers intact. Small dice the leek. Peel and mince the ginger. Roughly chop the almonds. In a medium bowl, combine the coconut cream powder and cup hot water.
2. Whisk until thoroughly combined.While the quinoa continues to cook, add the butternut squash to the second pot of boiling water. Cook, stirring occasionally, 7-9 minutes, or until tender when pierced with a fork.
3. Drain thoroughly and set aside. Rinse out the pot.While the squash cooks, heat a small, dry pan on medium heat until hot.
4. Add the almonds and toast, stirring occasionally, 2-3 minutes.
5. Transfer to a bowl and set aside. Wipe out the pan. In the same pan, toast the breadcrumbs on medium, stirring frequently, 2-3 minutes, or until browned.
6. Transfer to a bowl and set aside.In the same pot used to cook the squash, heat 2 tbsp of olive oil on medium until hot.
7. Add the ginger, leek, and spices. Season with salt and black pepper. Cook 3-4 minutes, or until the leek is tender and the spices are fragrant.
8. Add the flour and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.
9. Add the coconut cream mixture and cup water. Cook, stirring frequently, 4-5 minutes or until slightly thickened.Stir the kale, toasted almonds, and golden raisins into the spiced bechamel. Cook, stirring constantly, until the kale has wilted. Stir in the cooked quinoa and squash. Cook, stirring constantly, 30 seconds to 1 minute, until well combined.
10. Remove from heat and season with salt and pepper, to taste.
11. Transfer to a baking dish and top with the toasted breadcrumbs.
Nutrition Information:
covered percent of daily need
