Kale Gratin Stuffed Squash

Kale Gratin Stuffed Squash
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  • Grand Cru®

Ingredients List

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


  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 up, 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 oven. Sprinkle half of the Grand Cru® Original into squash halves. Stuff each half with about 1/2 cup kale. (Save any leftover kale for different dish.) Sprinkle with the remaining Grand Cru® Original. Drizzle each squash half 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

  • Any brand of Wisconsin alpine-style cheese can be used.
  • Lacinato kale is also known as black, dinosaur or Tuscan kale.

Cheesemonger Tip

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