Butternut Squash and Swiss Chard Gratin
Sweet butternut squash and gorgeous rainbow chard are mixed with nutty Gruyère, topped with crunchy breadcrumbs and baked into a gratin with Swiss cheese.
Servings: 4 to 6
Ingredients
- 1 bunch rainbow chard* (about 12 oz)
- 1 lb butternut squash, peeled, seeded and cut into ¾ inch cubes
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme, chopped
- ¾ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 2 shallots, peeled, halved and thinly sliced
- 2 cloves garlic, minced or pressed
- 3 oz Gruyère cheese, shredded
- 4 oz milk
- ¼ cup Panko breadcrumbs
- 2 tablespoon parmesan cheese, grated
Instructions
- Preheat oven to 425°F. Thoroughly rinse and dry chard. Use a knife to slice along each side of the stem, separating the stem from the leaves. Separately, thinly slice both the leaves and stems. Add sliced chard stems and cubed squash to a baking sheet and toss with 1 tablespoon olive oil, ½ teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Spread into a single layer and roast until tender, 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add shallots and sauté until slightly softened, 2 minutes. Add garlic and cook until fragrant, about 1 minute more. Add chard leaves, ½ teaspoon thyme, ¼ teaspoon salt, and a few more grinds of pepper, and cook until wilted and softened, about 3 more minutes. Remove from heat.
- Add the roasted squash & chard stems, Gruyère, and milk to the pan with the shallots and chard leaves. Stir to combine, and transfer mixture to an 8 inch by 8 inch baking dish. Top with Panko breadcrumbs, parmesan cheese and drizzle or spray with olive oil. Return to oven and bake until cheese is bubbling & the sauce has thickened and top is crispy, about 18 minutes. If desired, broil for an additional 1-2 minutes to brown the top.
Notes
*Red chard or regular Swiss chard can be substituted if you can't find rainbow chard.