Squash-Swiss Chard Gratin

Swiss chard is a member of the beet family and is grown for its dark green leaves and reddish celerylike stalks. Oyster mushrooms add a peppery flavor to this robust winter squash casserole.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

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.

Note:

December 1998