Kale And Butternut Squash Gratin

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Washington Post


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2 medium butternut squash (about 3 pounds), cut in half and seeded

2 tablespoons canola oil

8 ounces kale (stems trimmed and large ribs removed), rinsed and cut into thin slices

4 medium cloves garlic, minced

Coarse salt

Freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

Pinch allspice

Leaves from 4 sprigs of thyme, coarsely chopped

1 1/2 cups heavy cream

3 tablespoons panko (Japanese) bread crumbs

2/3 cup freshly grated Parmigiano-Reggiano cheese

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