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Nonstick cooking spray
1 pound butternut squash, peeled, seeded and diced ½ inch thick (about 4 cups)
¼ cup flour
2 tablespoons olive oil
1 pound Swiss chard
¾ cup whole milk
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black or white pepper
½ cup ground Parmesan cheese
½ 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.