Butternut Squash Gratin with Chard, Fontina and Sage
Ingredients:
| 6 lb. |
Butternut Squash approx. 4 lb. net. |
| 4 T. |
Butter |
| ¾ head |
Green Cabbage, thinly sliced |
| 3 |
Bay Leaves |
| ½ cup |
White Wine |
| 1 |
Yellow Onions, diced |
| 1 T. |
Red Pepper Flakes |
| 1 |
Bunches Green Swiss Chard, leaves only, thinly sliced |
| 1 ½ lb. |
Red potatoes, cooked,sliced about 1/8 inch. |
| 4 oz. |
Butter |
| ½ cup |
Garlic, chopped |
| 2 T. |
Fresh Sage, chopped |
| 1 lb. |
Fontina cheese, grated |
Method:
- Peel and seed the squash and cut into slices less than 1/2 inch
- Steam for about 5 minutes just tender
- In a large sauté pan, melt the butter and add the cabbage, salt and pepper. Cook about 2 minutes.
- Add the wine and cook until cabbage is tender and liquid has been absorbed.
- In a clean sauté pan heat oil and add the onions and red pepper flakes, sauté about 4 minutes. Add the chard and cook 3 minutes.
- Heat the 4 oz. of butter in a sauce pan until it turns brown. Add the garlic and sage. Remove from the heat.
- Assembly:
- Preheat the oven to 350 degrees.
- Lightly butter a 2 inch 1/2 hotel pan.
- Arrange a layer of squash on the bottom. Layer with half the chard mixture, half the potatoes, half the cheese, half the cabbage. Drizzle with sage butter. Repeat the layers.
- Top with squash slices and brush with melted butter.
Bake uncovered about 45 minutes or until heated through.
Source: Chef Keith Hammerich, CCSF
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