Swiss Chard Butternut Squash Gratin

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.