Acorn Squash Gratin
Acorn Squash Gratin
2 tbs. butter
3.5 lb acorn squash, halved, seeds removed, and cut crosswise 1/4'' thick
1 large onion, thinly sliced
10 garlic cloves, thinly sliced
2 tsp. salt, divided
3 cups blanched spinach or kale, roughly chopped
1/2 tsp. red pepper flakes
1 tbs. thyme leaves
2 cups heavy cream
4 oz. grated Parmesan
1/2 cup breadcrumbs (optional)
Preheat oven to 400°. Butter a 13x9" baking dish and arrange squash in the dish.
Heat 2 Tbsp. butter in a large high-sided skillet over medium. Add onion, garlic, and ½ tsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes.
Stir in kale, red pepper flakes, and 1 Tbsp. thyme and cook, stirring, 1 minute. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices. Combine cream, three quarters of Parmesan, and 1 1/2 tsp. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes.
Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes.
Heat broiler. Scatter breadcrumbs over gratin, then top with remaining Parmesan. Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Top with a few thyme sprigs to serve.
