I used to get a little container of this incredible squash gratin at the Oakville Grocery on my Saturday “shop and walks” through Broadway Plaza in downtown Walnut Creek, CA. A big chain organic store moved into the neighborhood and Oakville was pushed out. I eventually had to learn how to make it for myself and it’s now a staple on our holiday table.
The nuttiness of the butternut and tang of the squash is complimented by a good gruyere sauce baked into a gratin. Besides being delicious squash with leafy greens provide the nutrients of beta-carotine, vitamins A, C and E. A healthy mix that is one of my favorite combos.
Try my Butternut Squash and Chard Soup recipe…
Ingredients
1 bunch rainbow chard* (about 12 oz)
1 lb butternut squash, peeled, seeded and cut into ¾ inch cubes
2 Tbsp olive oil
1 tsp fresh thyme, chopped
3/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 shallots, peeled, halved and thinly sliced
2 cloves garlic, minced or pressed
3 oz Gruyère cheese, shredded
4 oz milk
1/4 cup Panko breadcrumbs
2 Tbsp 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 Tbsp olive oil, ½ tsp thyme, ½ tsp salt, and ¼ tsp pepper. Spread into a single layer and roast until tender, 10 minutes.
Meanwhile, heat 1 Tbsp 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 tsp thyme, ¼ tsp 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 char
Nutrition Information:
Makes 6 servings
Calories per serving 343
Total Fat 10g
Saturated Fat 0g
Cholesterol 2mg
Sodium 700mg
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 4g
Protein 4g
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