← All recipes

Butternut Squash Gratin With Chard, Fontina & Sage

Make Butternut Squash Gratin With Chard, Fontina & Sage at home with Butternut Squash, Flour, Salt, Plus Olive Oil, and Butter. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2
• 1/2 cup
• 6 tsp
• 1/4 cup
• 2 tbsp
• 4 cup
• 3
• 1/4 tsp
• 1/4 cup
• 1
• Pinch Hot Red Pepper Flakes
• 1 bunch
• 4 tbsp
• 3 tbsp
• 3 tbsp
• 1/2 lb
• Butter

Method (preview)

1. 1

   Peel the squash and cut each into 2 pieces, separating the stem end from the bulb end.

2. 2

   Slice the bulb ends in half and scoop out the seeds.

3. 3

   Cut all the squash into 1/2-inch slices.

4. 4

   Combine the flour and 2 teaspoons of the salt. Dip the squash slices into the flour mixture, shaking to remove excess flour.

5. 5

   Heat the 1/4 cup olive oil in a large, heavy skillet over medium-high heat.

6. 6

   Working in batches, fry the squash slices in a single layer until lightly browned.

7. 7

   Turn and fry on the other side, until squash is lightly browned and tender, about 4 minutes total.

8. 8

   Remove from the pan and drain on paper towels.

9. 9

   Wipe out the skillet.

10. 10

    Add the butter and cook over medium heat until foamy.

11. 11

    Add the cabbage, bay leaves, 2 teaspoons salt, and pepper to taste.

12. 12

    Cook, stirring, for 2 minutes.

13. 13

    Add the wine and cook, stirring occasionally, until the cabbage is tender and the liquid is absorbed.

14. 14

    Remove from the skillet and set aside.

15. 15

    Wipe out the skillet.

16. 16

    Pour in the remaining 3 tablespoons olive oil and heat over medium heat.

17. 17

    Add the onion, red pepper flakes, 1 teaspoon salt, and pepper to taste.

18. 18

    Cook until onions are tender, about 5 minutes.

19. 19

    Add the chard strips and cook, stirring occasionally, until wilted, 2 to 3 minutes.

20. 20

    Remove from heat, let cool, then chop coarsely.

21. 21

    Set aside.

22. 22

    Cook the potato slices in boiling water until tender. Drain and let cool.

23. 23

    Heat the unsalted butter in a small saucepan until foaming and just beginning to turn brown.

24. 24

    Add the garlic, sage, the remaining 1 teaspoon salt and 1/4 teaspoon pepper.

25. 25

    Cook, stirring, for a few seconds.

26. 26

    Do not let the garlic brown.

27. 27

    Remove from heat.

28. 28

    To assemble: Preheat oven to 350 degrees.

29. 29

    Lightly butter a 2-quart baking dish.

30. 30

    Arrange three quarters of the squash on the bottom of the dish.

31. 31

    Layer with half of the chard mixture, half of the potatoes, half of the cheese and half of the cabbage.

32. 32

    Drizzle with half of the sage butter mixture.

33. 33

    Repeat the layers with the remaining chard, potatoes, cheese, cabbage and sage butter.

34. 34

    Top with the remaining squash slices and brush lightly with melted butter.

35. 35

    Bake for 45 minutes, or until hot throughout. Let sit 15 minutes before cutting into squares to serve. Serves 6.