Roasted Butternut Gratin with Turnips and Greens
Miz Helen's Kitchen
Ingredients
4 cups butternut squash, cubed
3 cups turnips, cubed
1 large yellow onion, chopped
3 cloves garlic, minced
8 cups turnip greens and collards, mixed and chopped
6 tablespoons olive oil
1 tablespoon Herbs de Provence
1-1/2 teaspoons nutmeg
1/8 teaspoon cayenne
1-1/2 teaspoon salt
1-1/2 teaspoon pepper
3 eggs, lightly beaten
1/4 cup water
2 tablespoons balsamic vinegar
4 ounces Gruyere Cheese, grated
Fresh Radish, sliced, for garnish
Directions
Prepare the butternut squash and turnips and greens.
Place the cubed squash and turnips on a roasting pan and drizzle with 2 tablespoons olive oil. Toss the vegetables to coat, then sprinkle 1 tablespoon Herbs de Provence, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon nutmeg over the vegetables, then toss to fully coat.
Roast in a 400 degree oven for 25 minutes until tender. Remove from the oven and set aside.
In a heavy skillet heat 4 tablespoons olive oil then saute the minced garlic and onions until the onions are clear.
Add the greens and 1/4 cup water stir until wilted. When the greens are just wilted remove from heat and add 1 teaspoon salt, 1 teaspoon pepper, 1/8 teaspoon cayenne pepper, 1 teaspoon nutmeg and 2 tablespoons balsamic vinegar. Make sure the seasons are mixed in the vegetables very good.
Pour the greens and onions mix in a large mixing bowl, then add the roasted butternut and turnips, gently mix the ingredients being careful not to break up the cubed squash and turnips.
Mix 3 slightly beaten eggs with 1/2 the cheese. Add the cheese and egg mixture to the vegetables and mix well.
Pour the mixture into a oil sprayed 9X13 baking dish.
Sprinkle the remaining cheese on top.
Bake at 400 degrees for 25 to 30 minutes, until the cheese is starting to bubble.
Garnish with fresh radish.
Enjoy!