The early weeks of pregnancy are fragile—and confusing. Here, the answers to your questions.
Read more »
Nonstick cooking spray
1 pound butternut squash, peeled, seeded and diced 1/2 inch thick (about 4 cups)
1/4 cup flour
2 tablespoons olive oil
1 pound Swiss chard
3/4 cup whole milk
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black or white pepper
1/2 cup ground Parmesan cheese
1/2 cup fresh bread crumbs
Preheat oven to 350° F. Coat a 6-cup gratin dish or a 10-inch deep-dish pie pan with cooking spray.
Combine squash and flour in a large bowl. Heat oil in a large sauté pan over medium heat. Add squash; cook, stirring occasionally, until lightly browned. While squash is cooking, cut chard leaves and stems into bite-size pieces and then immerse in a bowl of cold water. Drain, allowing chard to remain damp.
Remove squash from pan and place in gratin dish. Return sauté pan to medium heat. Add chard and cook for 4 minutes or until wilted. Combine milk, garlic powder, salt and pepper in a small saucepan and cook over medium-high heat until steaming but not boiling.
Layer chard over squash; sprinkle with Parmesan cheese. Pour milk mixture over the chard-squash mixture and cover tightly with aluminum foil. Bake for 20 minutes.
Sprinkle bread crumbs over gratin and return, uncovered, to oven. Cook an additional 20-25 minutes or until bread crumbs are golden, most of the liquid is absorbed and squash is tender.