Winter Squash Gratin

Serves 4 as an entree or 6 as a side

Ingredients:

5 T. plant-based butter (such as Earth Balance), divided, plus more for pan

3 1/2 lb. delicata and/or acorn squash, halved, seeds removed, cut crosswise 1/4" thick*

1 large white onion, thinly sliced

10 garlic cloves, thinly sliced

2 1/4 t. kosher salt, divided

6 oz. frozen kale or spinach, thawed, squeezed well (you can also substitute any blanched greens)

1/2 t. crushed red pepper flakes

1 T. fresh thyme leaves and sprigs

2 c. unsweetened plant-based milk

4 oz. plant-based shredded Parmesan, divided

6 oz. sliced rye or country-style bread, torn into 1/2" pieces (about 3 c.)

Directions:

1. Place racks in upper and lower thirds of oven; preheat to 400 degrees F. Butter a 13x9" baking dish and arrange squash in dish. Heat 2 T. butter in a large high-sided (oven-safe) skillet over medium heat. Add onion, garlic, and 1/2 t. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8-10 min. Stir in greens, red pepper flakes, and 1 T. thyme leaves and cook, stirring, 1 min. Using tongs, distribute onion mixture over squash, making sure to get it into all the crevices.

2. Combine milk, 3 oz. Parmesan, and 1 1/2 t. kosher salt in skillet (no need to wipe out from onion mixture) and cook, stirring, until hot but not simmering, about 3 min. Carefully pour over squash, using tongs to turn squash to coat evenly. Cover lightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25-30 min. Remove foil and continue to cook until sauce is thickened and no longer liquid and squash is very tender, 18-22 min. 

3. Meanwhile, wipe out skillet and melt remaining 3 T. butter in skillet over medium heat. Add bread and remaining 1/4 t. salt and toss to coat. Transfer to top rack in oven and bake, stirring once or twice, until golden grown and crisp, 14-16 min. Let cool.

4. Heat broiler. Distribute breadcrumbs over top of gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer gratin to top rack and broil, about 3 min. Top with a few thyme sprigs to serve.

*Note: The skins of delicata and acorn squash are edible, so while you can use any winter squash here, the varieties with edible skins eliminate the prep time associated with peeling them. Feel free to mix and match different varieties in this dish for more flavors.