Roasted Butternut Gratin with Turnips and Greens

From Garden To Table

We are coming to the end of our winter garden and the cold bins that we keep our potatoes, onions, and squash are getting down very low. This is about the time I really try to use those things up because the spring garden vegetables will be coming on very soon. Today I am using a Butternut Squash from the cold bin and I gathered some Turnips Greens and Collards to make this wonderful Roasted Butternut and Greens into a lovely Gratin. Winter Greens and Roasted Vegetables combined in a well seasoned gratin, a delicious main or side dish.

  We love this recipe and sure hope that you enjoy it!

From Garden To Table A Winter Vegetable Treat

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!
Print Recipe

Let's Put It Together

Off To The Garden To Gather Vegetables

Fresh Turnips

Fresh Collards 

Roast The Vegetables

Saute The Onions and Wilt The Greens

Mix The Vegetables and Greens

Add The Eggs and Cheese

Pour Into Baking Dish

Add Remaining Cheese and Bake

Just Out Of The Oven

Ready To Serve

Enjoy!

This Is Delicious!

Sometimes when I look at some of your snow covered gardens I realize how grateful we are to live in an area where we can garden the year round. Thanks so much for stopping by today to spend some time in the garden and kitchen with us, I always look forward to your visits. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen
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