Butternut Squash and Swiss Chard Bake

By Coppermouse

Similar to a baked French toast, this sweet and savory casserole is brimming with nutrients thanks to butternut squash and Swiss chard. Often passed over for kale, chard is an earthy green with origins in the Mediterranean. The leaves and stalks can be used in cooking.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cups cubed butternut squash (about 1 1/4 pounds or 1/2 large squash)
• 1/2 medium red onion, roughly chopped
• 2 cloves garlic, chopped
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 cups chopped Swiss chard leaves
• 5 large eggs
• 3 cups milk
• 8 cups (about 7 ounces) stale, cubed French or Italian bread
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Grease a 9 x 13-inch pan.

Warm the olive oil in a large saute pan over medium-high heat. Add the squash, onion and garlic and stir so that the oil coats the vegetables. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook until the squash is tender, about 10 minutes. Remove the cover and add the Swiss chard. Cook until the chard is wilted, about 5 minutes. Remove from heat to cool.

In a large bowl, whisk the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Fold in the bread and squash mixture. Transfer the mixture to the prepared pan and sprinkle the cheeses on top. Cover and refrigerate for up to 2 days.

To bake: Preheat the oven to 375 degrees F. Cover the dish with greased aluminum foil and bake in the oven for 45 minutes. Uncover and bake for another 10 minutes until golden and puffed.

Tip: Thoroughly wash the chard in cool water to remove any sandy particles that might adhere to the leaves and stalks.