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.

Wisconsin Cheese Kale Gratin Stuffed Squash Recipe
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Active Time
30 Minutes
Servings
8

Ingredients

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

  1. Heat oven to 350°F. 
  2. 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.
  3. Meanwhile, remove ribs from kale; discard. Slice kale leaves into thin strips. 
  4. Remove squash from 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 dish.) Sprinkle with remaining Grand Cru®. Drizzle each with 2 tablespoons cream. Season with additional salt, pepper and nutmeg as desired. 
  5. 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

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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

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