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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 29%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 11.4g
  • Fiber: 1.4g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 380mg
  • Calcium: 48mg

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

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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.
  5. Reduce oven temperature to 375°.
  6. 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.
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