INGREDIENTS

INSTRUCTIONS

Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle
with olive oil. Roast until light brown and very soft, about 20 minutes.
Let stand until cool enough to handle; peel garlic and cut into slivers;
set aside. Lower oven temperature to 400 degrees. Peel squash, halve
lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
Remove stems and large ribs from kale. Place the kale in a steamer basket
over boiling water, cover, and steam until bright green and wilted, 2 to 3
minutes. Remove from heat and chop roughly. Squeeze out as much water as
possible; set kale aside. Butter a 2 1/2-quart gratin dish. Distribute half
the sliced squash in the dish, reserving the prettiest slices for the top
layer. In a small bowl, combine the nutmeg, salt, and pepper. Distribute
half the sliced garlic over squash, and sprinkle with 1/3 of seasoning
mixture and 1 teaspoon thyme. Arrange the kale over squash, and sprinkle
with 1/3 of the seasoning. Arrange remaining squash over kale, and sprinkle
with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic
over squash, tucking it between slices. Pour cream over assembled gratin,
and cover with a piece of parchment. Bake until squash is soft when pierced
with the tip of a knife, 40 to 45 minutes; halfway through the baking time,
remove parchment, press down on squash with a spatula to compress and
distribute the liquid; cover and continue baking. Meanwhile, combine bread
crumbs, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. After
35 to 45 minutes, lower oven temperature to 375 degrees, and remove the
parchment paper. (If you're planning to reheat this dish later, let cool,
and transfer to refrigerator.) Sprinkle the bread-crumb mixture over the
squash; return to oven and continue to bake, uncovered, until golden brown,
about 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes.
Garnish with remaining thyme. To reheat: Do not add final layer of
bread-crumb mixture. Remove from the refrigerator, and let come to room
temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a
400 degree oven for 20 minutes. Top with bread-crumb mixture and bake until
golden brown, about 10 to 15 minutes. Garnish with thyme. Serves 8 to 10.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
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