1 small butternut squash peeled and seeded
1 medium rutabaga peeled
1 onion sliced thin
Kale or collards if you have them available (optional)
2 teaspoons fresh thyme minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups vegetable broth
1 cup Gruyere cheese grated
Preheat oven to 400 degrees.
Lightly spray a large shallow baking dish.
Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.
Slice the squash and rutabaga into very thin rounds. If using Greens, slice very thin and add to the mixture as you are layering in the next step.
Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash and rutabaga in an overlapping layer. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top squash with another layer of squash and rutabaga, followed by the remaining onions and cheese.
Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.
