A new gluten-free and nutrient-packed side dish that will become a favorite classic dish for the family table or a holiday meal.
Provided by Angela Sackett Superhotmama
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h5m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
- Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
- Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
- Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
- Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
- Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
- Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 30.6 g, Cholesterol 39.8 mg, Fat 21.1 g, Fiber 7 g, Protein 9.6 g, SaturatedFat 10 g, Sodium 400.8 mg, Sugar 6.1 g
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