Remove stems and center ribs from Swiss chard. Bring 1/4 cup water to a boil in a large Dutch oven. Add Swiss chard; cover, reduce heat to medium, and cook 5 minutes or until tender. Drain. Plunge Swiss chard into ice water; drain. Squeeze until barely moist; pat dry, and coarsely chop to measure 2 cups.
Combine mushrooms and broth in a large skillet over medium-high heat. Bring to a boil; cover, reduce heat, and cook 3 minutes or until mushrooms are tender. Add Swiss chard; cook 8 minutes or until liquid is absorbed, stirring constantly. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; remove from heat.
Combine 1/2 teaspoon salt, 1/8 teaspoon pepper, squash, sage, oil, paprika, and garlic in a large bowl. Spread squash mixture evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes or until squash is tender. Remove from oven.
Reduce oven temperature to 375°.
Combine the squash mixture and the milk in a large bowl. Mash the squash mixture with a potato masher, and fold in Swiss chard mixture. Spoon the mixture into an 11 x 7-inch baking dish coated with cooking spray. Combine the breadcrumbs and melted margarine, and sprinkle over casserole. Cover casserole, and bake at 375° for 15 minutes.
This recipe was quite good and very flavorful. I was unable to find oyster mushrooms, so I subbed crimini mushrooms with good results. I think this recipe would be great with the addition of some Indian inspired spices (maybe added to the squash mixture prior to roasting) such as ground cumin and coriander. I'll try that next time. A great dish.
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