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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

CREAMY SWISS CHARD AND BUTTERNUT SQUASH

03/18/21 — Ada Broussard



Recipe and photos by Christina Hurt Smith.

INGREDIENTS:
  • 1 bunch of Swiss chard, chopped, leaves and stems separated
  • 2 c butternut squash, cubed
  • Salt
  • Pepper
  • 2 tbsp Olive oil
  • 2 shallots, sliced thinly
  • 3 cloves garlic, minced
  • 2 tsp crushed red pepper
  • 1/3 c Gruyère, shredded
  • 4 oz whole milk
  • 1/2 c panko breadcrumbs
  • 1/4 parmesan, shredded
  • Preheat oven to 400 degrees.




DIRECTIONS:
  1. On a large baking sheet, combine Swiss chard stems and butternut squash, 1 tbsp olive oil, and a dash of salt and pepper. Toss to coat, arrange in a single layer and roast for 12- 14 minutes or until butternut squash is tender.
  2. While the squash and chard are baking, bring a deep skillet (I prefer a cast iron) to medium-high heat and add the other tbsp of olive oil. Add garlic and shallot. Sauté for about 1 minute and then add chard leaves, about a 1/2 tsp of salt, cracked pepper, and crushed red pepper. Cook until wilted which should only take about 2-3 minutes tops.
  3. Turn skillet heat to medium-low. Add in baked chard stems and butternut squash, gruyère, and milk. Stir continuously until the cheese is completely melted. If you cooked the mixture in a cast iron you can keep it in the same pan for the next step. If not, transfer the mixture to an 8in x 8in baking dish.
  4. Toss panko breadcrumbs with a drizzle of olive oil and then toss in parmesan cheese. Top the chard and squash mixture with the breadcrumb mixture. Bake for 20 minutes. Mixture should be thick and bubbly. Turn oven to broil for a couple minutes to brown the crumb mixture.
  5. Let cool for a few minutes and then serve! Enjoy!
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