- 1 1/2 pounds Swiss chard
- 1/4 cup water
- 2 cups chopped oyster mushrooms (about 8 ounces)
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 5 cups cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon finely chopped fresh or 1 teaspoon dried rubbed sage
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 4 garlic cloves, chopped
- Olive oil-flavored cooking spray
- 1/4 cup warm 2% reduced-fat milk
- 1/2 cup dry breadcrumbs
- 1 tablespoon reduced-calorie margarine, melted
- calories 66
- caloriesfromfat 29 %
- fat 2.1 g
- satfat 0.4 g
- monofat 1.3 g
- polyfat 0.2 g
- protein 2 g
- carbohydrate 11.4 g
- fiber 1.4 g
- cholesterol 1 mg
- iron 1 mg
- sodium 380 mg
- calcium 48 mg
How to Make It
Preheat oven to 450°.
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.