BUTTERNUT SQUASH, COLLARD GREEN, AND WILD RICE GRATIN
Steps:
- 1. Put the wild rice in a medium saucepan with 3 cups water, 1 tablespoon olive oil, and a large pinch of salt. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the rice is tender and has absorbed all the water, about 45 minutes. 2. Meanwhile, heat the oven to 425°F. Separate the head of garlic into cloves and peel each clove. Toss the garlic and butternut squash with 2 tablespoons of the olive oil and a little salt and pepper on a 13- by 18-inch baking sheet (or two smaller baking sheets). Roast, turning once or twice, until the squash is fully tender, 30 to 40 minutes. Remove, and reduce the oven temperature to 400°F. 3. While the rice and squash are cooking, remove the thick stems and ribs from the collard greens and discard them; cut the leaves into ribbons. Put the greens in a steamer over 1 inch of salted water in a large pot; cover the pot, bring the water to a boil, and steam the greens until tender, about 10 minutes. 4. Grease a 9- by 13-inch pan. Stir about half the Gruyere into the rice; spread the rice mixture into the pan. Arrange the collard greens on top of the rice and drizzle them with the remaining 1 tablespoon olive oil. Layer the squash and garlic on top of the greens, and gently mash them into the greens and rice with a potato masher or fork. Sprinkle the remaining Gruyere and the hazelnuts on top of the squash, and bake the gratin at 400°F until the cheese is melted and golden brown, 20 to 25 minutes. Serve hot or warm. (Store leftover gratin covered with foil or plastic wrap in the refrigerator for up to a few days.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Calvin Shakul
[email protected]This dish is a bit bland for my taste.
Steve Farulli
[email protected]This gratin is so easy to make, and it's a great way to use up leftover butternut squash.
Bayyinah Edwards
[email protected]I love that this dish is made with all healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.
Rasme Eslam
[email protected]This dish is perfect for a fall dinner party. It's hearty, flavorful, and sure to impress your guests.
Savannah Dempster
[email protected]This gratin is a great way to use up leftover butternut squash. It's easy to make and very delicious.
blake hopkins
[email protected]I thought this dish was going to be more flavorful. It was a bit disappointing.
Robin Ahmed Niloy
[email protected]I followed the recipe exactly, but my gratin turned out watery. I'm not sure what I did wrong.
Namik gjurra
[email protected]This gratin was a bit bland for my taste. I think it would have been better with some added spices.
Latoya Jarrett
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this dish. The collard greens and wild rice added a lot of flavor.
Maitu rossy
[email protected]This gratin is so easy to make, and it's a great way to use up leftover butternut squash.
Robert LeClaire
[email protected]I love that this dish is made with all healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.
Hailey Reinert
[email protected]This dish is perfect for a fall dinner party. It's hearty, flavorful, and sure to impress your guests.
Shirley Rommes
[email protected]I made this gratin for a vegetarian potluck and it was a big hit! Even the meat-eaters loved it.
Ail Op
[email protected]I'm not usually a fan of collard greens, but I really enjoyed them in this dish. The sweetness of the butternut squash balanced out the bitterness of the greens perfectly.
Tenkorang Essuman
[email protected]This dish was easy to make and turned out great! I used pre-cut butternut squash and collard greens to save time, and it still came out delicious.
Malcome Tappin
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the creamy texture. I highly recommend this recipe.
Md Monayem Khan
[email protected]This dish was a hit with my family! The butternut squash was sweet and creamy, the collard greens added a nice bitterness, and the wild rice gave it a nutty flavor. I will definitely be making this again.