Ingredients
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2 teaspoons olive oil, or as needed
White Sauce:
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5 tablespoons butter
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3 tablespoons arrowroot flour
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1 teaspoon dried marjoram
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½ teaspoon salt
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¼ teaspoon freshly cracked black pepper
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¼ teaspoon ground nutmeg
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2 cups almond milk
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2 cups ricotta cheese
Filling:
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1 small butternut squash, peeled and cut into bite-size pieces
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12 ounces kale, torn into small pieces
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1 onion, quartered and sliced
Topping:
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½ cup almond meal
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½ cup nutritional yeast
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5 tablespoons butter
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3 tablespoons grated Parmesan cheese
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½ teaspoon dried marjoram
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¼ teaspoon ground thyme
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¼ teaspoon sea salt
Directions
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
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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.
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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.
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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.
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Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
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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.
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Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.
Cook's Notes:
Coconut oil is a suitable replacement for olive oil, if you prefer.
You can use 1/4 cup flaxseed meal in place of nutritional yeast.
Nutritional yeast resembles Parmesan cheese in flavor and looks light light brown flakes. It is nutrient-dense, as is flax meal; both are inexpensive and add a punch of flavor to the topping.
Watch dish closely when baking uncovered, as meal tends to burn easily.
Nutrition Facts (per serving)
327 | Calories |
21g | Fat |
31g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 327 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 10g | 50% |
Cholesterol 40mg | 13% |
Sodium 401mg | 17% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 7g | 25% |
Total Sugars 6g | |
Protein 10g | 19% |
Vitamin C 80mg | 88% |
Calcium 207mg | 16% |
Iron 3mg | 17% |
Potassium 889mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.