Sweet butternut squash and gorgeous rainbow chard are mixed with nutty Gruyère, topped with crunchy breadcrumbs and baked into a cheesy gratin.
- 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
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.