Serving
(click to enlarge)

Squash with Chard & Cheese
North America

Serves:
Effort:
Sched:
DoAhead:  
8 side  
***
1-1/2 hr  
90%

A very nice vegetable side dish for for roast turkey or the like - or a vegetarian main with rice.




2
12
12
1
1
1/4
2
3/4
1/4
1/4
6
#
oz
oz
T
T
c
c
t
t
t
oz
Acorn Squash
Chard w/stems (1)  
Onion
Olive Oil
Olive Oil again
Flour
Broth or Stock
Salt
Nutmeg
Peppercorns
Cheese, grated (2)
PREP
  1. Cut your ACORN SQUASH lengthwise in segments so you can peel it, then cut into about 3/4 inch cubes.
  2. Tear up the leaves of the CHARD. Slice the stems at a diagonal and fairly thin. Keep separate from leaves,
  3. Cut ONION in quarters lengthwise then slice thin.
  4. Grate Nutmeg, grind Pepper and mix both with Salt.
  5. Grate CHEESE medium.
  6. In a pot, bring water to a boil. Stir in the Chard Stems for a few minutes, then the leaves until just wilted. Scoop out (keeping hot water) and quench under cold running water.
  7. Put the Squash chunks in the hot water, simmer until just tender - do not overcook. Drain, mix with the Chard.
RUN
  1. Preheat oven to 375°F/190°C.
  2. Heat 1 T of Olive Oil and fry Onions stirring until light golden, Remove from pan and set aside, leaving as much oil behind as possible.
  3. Add the other 1 T of Olive Oil in the pan. Heat over moderate flame, then sprinkle in the flour, stirring constantly until flour until cooked but not browned, to make a blonde roux.
  4. Over moderate heat, slowly stir in cold Broth, stirring constantly to work it into a smooth lump-free sauce.
  5. Lower heat, stir in Nutmeg mix and simmer very slowly for 5 minutes or so, then turn off heat.
  6. Oil a suitable gratin dish or casserole. Mix 1/3 (2 oz) of the Cheese into the Squash / Chard mix, fill the gratin dish with the mix, pour the Sauce over it evenly and sprinkle the remainder of the cheese on top.
  7. Bake at 375°F/190°C for about 45 minutes or until it the center begins to get bubbly. If the cheese isn't browned enough, finish in the broiler for 3 minutes or so.
  1. Swiss Chard:   I use white, but red would be OK. Spinach can also be used for a somewhat different flavor and texture.
  2. Cheese:   Monterey Jack, Swiss or similar can be used - any cheese that melts well.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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