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Dole Banana Farmer

Vegetable and Kale Au Gratin

Here’s a savory dish that will warm your holiday table. Our version of the classic au gratin adds DOLE® Organic Super Spinach for a contemporary twist. With layers of butternut squash, sweet potato, carrots, parsnips and Brussels sprouts, each bite bursts with fall flavors. Best when served directly from the oven!

1 hr Total time 23 Minutes Prep time 37 Minutes Cook Time 280 Calories 8 Servings


Allergens: Milk and Other Dairy, Wheat


  1. Preheat oven to 400°F.
  2. Arrange butternut squash, sweet potatoes, carrots, parsnips and Brussels sprouts on two baking pans. Spritz vegetables with nonstick olive oil spray and season with salt. Roast vegetables 20 minutes or until soft. Set aside
  3. Heat olive oil in a saucepan. Add ginger, cumin and flour; stir consistently for 2 minutes. Slowly add milk and stir consistently until smooth. Simmer for 5 minutes, until sauce thickens. Remove from heat; stir in cheeses and nutmeg.
  4. Layer 2-quart casserole dish halfway with squash, sweet potatoes, carrots and parsnips. Pour half the sauce into the dish. Layer remaining roasted vegetables. Top with a layer of DOLE® Organic Super Spinach, Brussels sprouts and remaining sauce. Bake 30 minutes or until bubbly and hot. Serve hot!

Tips & tricks

Cut down on kitchen time on the day of the holiday or party. Prepare the gratin ahead of time and refrigerate covered for three days. Then on the day of the party, slowly heat the gratin in a 325°F oven until thoroughly heated and bubbly, about one hour.
Dinner Winter Sides Vegetarian Milk and Other Dairy Wheat

More to consider

Hidden Banana Caramelized Onion Stuffing 1 hr 25 Minutes Caramelized Pear, Roasted Tomato and Lentil Salad 30 Minutes Roasted Stuffed Acorn Squash 1 hr 10 Minutes


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