RECIPES

Kale Gratin Stuffed Squash

Brighten up your holiday meals with a festive acorn squash side dish stuffed with an alpine-style cheese filling. They’re so pretty and easy to prepare; your guests will think you fussed for them.

Active Time

30 Minutes

Servings

Ingredients

4 small acorn squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
2 bunches lacinato kale or Tuscan kale
16 ounces Roth Grand Cru® cheese, shredded and divided (4 cups)
1 cup heavy whipping cream

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style or Grand Cru® can be used in this recipe.

Instructions

Heat oven to 350°F.
Cut each squash in half; remove seeds and discard. Brush halves with olive oil; sprinkle with salt, pepper and nutmeg. Place squash halves cut side down on a parchment-lined 15 x 10-inch baking pan. Bake for 30 minutes.
Meanwhile, remove ribs from kale; discard. Slice kale leaves into thin strips.
Remove squash from the oven. Turn squash cut side up. Sprinkle half of the Grand Cru® into squash halves. Stuff each half with about 1/2 cup kale. (Save any leftover kale for a different recipe.) Sprinkle with remaining Grand Cru®. Drizzle each with 2 tablespoons cream. Season with additional salt, pepper and nutmeg as desired.
Bake for 55-60 minutes longer or until squash is tender and filling is bubbly. Serve immediately.

Recipe Tip

Lacinato kale is also known as black, dinosaur or Tuscan kale.

Cheesemonger Tip

Roth Grand Cru® cheese is made in copper vats and aged for over 4 months. It has a nutty flavor with light floral notes.