Try this Squash and Kale Gratin Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450 degrees. Spray a 9x13 inch casserole dish with nonstick spray.
In a small sauce pot, combine the squash, garlic, rosemary, thyme, and coconut milk.Bring to a boil and cook until squash is tender and easy to mash. Remove from heat and mash until no lumps remain in the squash. Season with salt and pepper.
Next, in a small skillet add the kale, spinach, onion, and water. Cook until the onions are soft and kale is wilted. Add more water if needed to prevent the vegetables from sticking to the pan. Add to the squash and mix will to combine.
Spread the mixture into the prepared casserole dish. Sprinkle with the panko and drizzle with honey. Bake for 15 to 20 minutes or until top is golden brown. Serve and enjoy!
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Serving Size: 1 (131g) | ||
Recipe Makes: 1 | ||
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Calories: 230 | ||
Calories from Fat: 146 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 618.1mg | 21 % | |
Potassium 226.5mg | 6 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 22.7g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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