Swiss Chard Butternut Squash Gratin
- 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
1. Preheat oven to 350 degrees F. Coat a 6-cup gratin dish or a 10-inch deep-dish pie pan with cooking spray.
2. Combine squash and flour in a large bowl. Heat oil in a large saute 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.
3. Remove squash from pan and place in gratin dish. Return saute 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.
4. 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.
5. 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.