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.)
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Khloe mair
[email protected]:star::star::star::star::star: 5/5 stars! This gratin is a must-try. It's delicious, easy to make, and perfect for a special occasion.
Kazi Shorif
[email protected]I'm always looking for new ways to cook butternut squash. This gratin is definitely a keeper!
RealTimeModz
[email protected]This gratin is a great way to use up leftover butternut squash and collard greens.
chialuka victory
[email protected]I served the gratin with a side salad and it was a perfect meal.
Rick Quinton
[email protected]This was a great make-ahead dish. I prepped it the night before and then baked it the next day.
gaming valley yt
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this gratin. The flavors and textures were well-balanced.
Deepika Chauhan
[email protected]:star::star::star: 3/5 stars. The gratin was good, but not great. I would probably try a different recipe next time.
gina loccisano
[email protected]The gratin was a bit dry. I think I should have added more liquid.
Jhanga Khan
[email protected]This was my first time cooking with wild rice and I was pleasantly surprised. The gratin was hearty and satisfying.
jag men
[email protected]I substituted kale for the collard greens and it turned out great! The gratin was creamy and flavorful.
Jose Renteria
[email protected]The gratin was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive dish.
asena m
[email protected]Overall, this was a great recipe. I would definitely make it again.
Kedir Kedir
[email protected]This dish was a bit too bland for my taste. I would have liked more seasoning.
Noah Casper
[email protected]:star::star::star::star: 4/5 stars! The gratin was delicious and comforting. I especially loved the crispy topping.
M.S.K music label
[email protected]A unique and flavorful dish that was surprisingly easy to make. The combination of butternut squash, collard greens, and wild rice was a hit with my family and friends.
Amber Narvais
[email protected]This butternut squash, collard greens, and wild rice gratin was an absolute delight! The flavors and textures complemented each other perfectly, with the sweetness of the squash balancing the bitterness of the collard greens and the nutty flavor of t