Winter Green and Squash Gratin
- 2 teaspoons unsalted butter, plus more for the gratin dish
- 1 butternut squash + 2-3 acorn squash, (about 3 pounds total), cut in half lengthwise and seeded
- 1 tablespoon olive oil
- 1 small onion
- 6 cloves garlic, minced
- 1 large bunch of Swiss chard, cleaned, stems removed and chopped
- salt and freshly ground black pepper
- 1 /2 teaspoon freshly grated nutmeg
- 1 tablespoon freshly chopped thyme
- 1 cup milk
- 1/2 cup heavy cream
- 3 tablespoons regular or gluten free panko breadcrumbs
- 2/3 cup freshly grated Parmesan
Preheat the oven to 375F (convection) or 400F (normal). Position a rack in the oven.
Place the squash, cut side up on a baking sheet and roast in the oven until soft and slightly golden brown. Let cool.
In the meantime, heat the oil in a large sauté pan over medium-high heat. Add the onion, garlic and cook for about 5 minutes. Add the chopped Swiss chard and cook until the greens are wilted, another 5 minutes or so. Season with salt and pepper to taste. Add the nutmeg and thyme and stir well. Remove from the heat and reserve.
Scoop the flash of the different squashes in a medium sized gratin dish. Sprinkle with a pinch of salt and pepper. Top with the reserved greens.
Pour the milk and cream over the vegetables and cover with aluminum foil. Bake for 25 minutes.
Meanwhile, stir together the breadcrumbs and cheese in a small bowl. Season with some salt and pepper. Decrease the oven temperature to 350F (convection) or 375F. Remove the foil from the dish and sprinkle the breadcrumbs over the top. Continue baking for another 15 minutes.