Kale Gratin Stuffed Squash

Brighten up your holiday meals with a festive acorn squash side dish stuffed with an alpine-style cheese filling. They’re so pretty and easy to prepare; your guests will think you fussed for them.

Wisconsin Cheese Kale Gratin Stuffed Squash Recipe
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Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style or Grand Cru® can be used in this recipe.


  1. Heat oven to 350°F. 
  2. Cut each squash in half; remove seeds and discard. Brush halves with olive oil; sprinkle with salt, pepper and nutmeg. Place squash halves cut side down on a parchment-lined 15 x 10-inch baking pan. Bake for 30 minutes.
  3. Meanwhile, remove ribs from kale; discard. Slice kale leaves into thin strips. 
  4. Remove squash from the oven. Turn squash cut side up. Sprinkle half of the Grand Cru® into squash halves. Stuff each half with about 1/2 cup kale. (Save any leftover kale for a different recipe.) Sprinkle with remaining Grand Cru®. Drizzle each with 2 tablespoons cream. Season with additional salt, pepper and nutmeg as desired. 
  5. Bake for 55-60 minutes longer or until squash is tender and filling is bubbly. Serve immediately.

Recipe Tip

Lacinato kale is also known as black, dinosaur or Tuscan kale.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Roth Grand Cru® cheese is made in copper vats and aged for over 4 months. It has a nutty flavor with light floral notes.

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