Cheesy Squash & Chard Gratin

By jeknudson

Ingredients

• 1 butternut or crookneck squash (about 2 1/2 lbs.)
• 2 tablespoons butter
• 2 large shallots, chopped
• 1 clove garlic, chopped
• 1 bunch Swiss chard, stems removed and leaves coarsely chopped (8 cups)
• 1 1/2 cups heavy cream
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly grated or ground nutmeg
• 2 cups grated Gruyere (8 oz.)

Details

Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat the oven to 400 degrees. Halve the squash crosswise, separating the neck from the bulb. Cut the bulb in half; scrape out the seeds. Peel both squash halves and cut into 1/4-inch-thick slices .
2. In a large pot, melt the butter over medium. Add the shallots and garlic and cook, stirring often, until soft, about 3 minutes. Add the chard; season with salt and pepper. Cook, stirring often, until the chard wilts, 3 to 4 minutes. Stir in the squash. Transfer to a 2-qt. baking dish, spreading in an even layer.
3. In the same pot, add the cream, thyme and nutmeg; season. Bring to a boil, add 1 cup cheese; stir until melted. Pour over the squash mixture. Sprinkle with 1 cup cheese.
4. Bake until the squash is tender, the sauce is bubbly and the top is golden, about 30 minutes. Let stand 15 minutes before serving.