A Versatile Side Dish that goes with Most Anything!

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In my last post where I presented a Raw Butternut Squash, Swiss Chard and Kale Salad, I said that I would post a follow up article showing how to use the leftover squash and swiss chard stalks. I created a  gratin using the squash, stalks and some yukon gold potatoes. The part I love best about this dish is that the sauce is made with the cooking liquid from the potatoes and chard stalks with a little low fat milk. No need for fattening or heavy creams here! It is still as luscious and creamy as ever.

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This is such a great side dish because it is hearty enough to stand on it’s own alongside any protein or as a main entree with a side salad. You can also adapt it with veggies that you have on hand. Some cauliflower florets, roasted carrots, leeks, or sweet potatoes would make wonderful additions or substitutions. Then add complimentary herbs or seasonings. Get creative with it!

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Butternut Squash, Swiss Chard Stalk & Yukon Potato Gratin

Serves 6

Ingredients
  • 2 large yukon gold potatoes, scrubbed and cut into 1″ chunks, (about 2 cups)
  • Swiss chard stems from one bunch chard, trimmed and cut crosswise into 1″ pieces, (about 1 cup)
  • Butternut squash, peeled and cut into 1″ chunks, (about 2 cups)
  • 3 tablespoons extra virgin olive oil, plus more for the baking dish – separated
  • kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped shallot
  • 1 garlic clove, peeled and cut in half
  • 2 tablespoons all-purpose flour
  • 1/2 cup low fat milk
  • white pepper
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup Gruyere cheese, shredded
Instructions
  1. Preheat oven to 400°.
  2. Place the butternut squash chunks on a sheet pan, drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat and roast in the oven for 15-20 minutes or until tender crisp. Remove and place in a large bowl. Raise the oven temperature to 425°.
  3. Place the potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and boil gently until tender crisp, 10-15 minutes. (Be careful not to let them overcook, you want them somewhat tender but solid at this point) Add chard stalks to the pan and continue to cook another 5 minutes. Drain the vegetables, reserving the liquid. Let the vegetables cool slightly and then add them to the bowl with the squash.
  4. Prepare a medium sized baking dish or gratin by rubbing the cut side of the garlic clove on the inside and brushing lightly with olive oil. Set aside.
  5. Heat two tablespoons oil in a heavy medium saucepan over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Stir in the flour and cook, stirring for about 3 minutes until it is well mixed. Add 1 1/2 cups of the reserved liquid and 1/2 cup low fat milk all at once. Bring to a simmer, whisking constantly. Continue to simmer, stirring often, until mixture thickens, for 10-15 minutes. Season with salt and a dash or two of white pepper.
  6. Pour the sauce over the vegetable mixture in the bowl. Add the fresh thyme and stir gently to mix. Pour the mixture into the prepared dish, top with the grated Gruyere cheese and bake for 20-25 minutes until bubbling and toasty on top. Serve hot.
Notes
  • You can easily adapt this recipe by adding or substituting other vegetables and herbs.
  • It makes a hearty side dish with any protein or a main entree with a side salad.

(click here) for printable recipe

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