Cardamom-Spiced Butternut Squash and...Cardamom-Spiced Butternut Squash and Kale Gratin

Need a dairy free, lacto ovo vegetarian, and vegan side dish? Cardamom-Spiced Butternut Squash and Kale Gratin could be a great recipe to try. This recipe serves 4. One serving contains 361 calories, 8g of protein, and 14g of fat. For $1.23 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is liked by 35 foodies and cooks. Head to the store and pick up flour, cardamom, panko breadcrumbs, and a few other things to make it today. It is brought to you by Joanne Eats Well with Others. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is super. Users who liked this recipe also liked Kale Salad With Roasted Butternut Squash And Spiced Pecans, Kale Salad With Roasted Butternut Squash And Spiced Pecans, and Kale Salad With Roasted Butternut Squash And Spiced Pecans.

Ingredients

Cooking Instructions

1. 01

   Heat two large pots of salted water to boiling on high. Once the first pot of water is boiling, add the quinoa. Cook, stirring occasionally, 18-20 minutes, or until tender; drain thoroughly and set aside.While the quinoa cooks, wash and dry the fresh produce. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel and halve the butternut squash lengthwise; scoop out and discard the seeds. Medium dice the squash. Trim off and discard the roots and upper, dark green leaves of the leek. Halve the leek lengthwise and rinse thoroughly, keeping the layers intact. Small dice the leek. Peel and mince the ginger. Roughly chop the almonds. In a medium bowl, combine the coconut cream powder and cup hot water.

2. 02

   Whisk until thoroughly combined.While the quinoa continues to cook, add the butternut squash to the second pot of boiling water. Cook, stirring occasionally, 7-9 minutes, or until tender when pierced with a fork.

3. 03

   Drain thoroughly and set aside. Rinse out the pot.While the squash cooks, heat a small, dry pan on medium heat until hot.

4. 04

   Add the almonds and toast, stirring occasionally, 2-3 minutes.

5. 05

   Transfer to a bowl and set aside. Wipe out the pan. In the same pan, toast the breadcrumbs on medium, stirring frequently, 2-3 minutes, or until browned.

6. 06

   Transfer to a bowl and set aside.In the same pot used to cook the squash, heat 2 tbsp of olive oil on medium until hot.

7. 07

   Add the ginger, leek, and spices. Season with salt and black pepper. Cook 3-4 minutes, or until the leek is tender and the spices are fragrant.

8. 08

   Add the flour and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.