- BUTTERNUT SQUASH GRATIN WITH CHARD, FONTINA & SAGE
2 or 3 butternut squash (4 pounds total)
1/2 cup flour
6 teaspoons salt
1/4 cup plus 3 tablespoons olive oil
2 tablespoons butter
4 cups thinly sliced green cabbage
3 bay leaves
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1 yellow onion, diced
Pinch hot red pepper flakes
1 bunch chard, stemmed, leaves cut into 1/4-inch strips
1/2 pound small red potatoes (3 or 4 potatoes), cut into 1/8-inch slices
4 tablespoons unsalted butter
3 tablespoons minced garlic
3 tablespoons chopped fresh sage
1/2 pound fontina cheese, shredded
Melted butter as needed
Peel the squash and cut each into 2 pieces, separating the stem end
from the bulb end. Slice the bulb ends in half and scoop out the
seeds. Cut all the squash into 1/2-inch slices.
Combine the flour and 2 teaspoons of the salt. Dip the squash slices
into the flour mixture, shaking to remove excess flour.
Heat the 1/4 cup olive oil in a large, heavy skillet over medium-high
heat. Working in batches, fry the squash slices in a single layer
until lightly browned. Turn and fry on the other side, until squash
is lightly browned and tender, about 4 minutes total. Remove from
the pan and drain on paper towels.
Wipe out the skillet. Add the butter and cook over medium heat until
foamy. Add the cabbage, bay leaves, 2 teaspoons salt, and pepper
to taste. Cook, stirring, for 2 minutes. Add the wine and cook,
stirring occasionally, until the cabbage is tender and the liquid
is absorbed. Remove from the skillet and set aside.
Wipe out the skillet. Pour in the remaining 3 tablespoons olive oil
and heat over medium heat. Add the onion, red pepper flakes, 1
teaspoon salt, and pepper to taste. Cook until onions are tender,
about 5 minutes. Add the chard strips and cook, stirring occasionally,
2 to 3 minutes. Remove from heat, let cool, then chop
coarsely. Set aside.
Cook the potato slices in boiling water until tender. Drain and let
cool.
Heat the unsalted butter in a small saucepan until foaming and just
beginning to turn brown. Add the garlic, sage, the remaining 1
teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for a few
seconds. Do not let the garlic brown. Remove from heat.
350 degrees. Lightly butter a 2-quart
baking dish. Arrange three quarters of the squash on the bottom of
the dish. Layer with half of the chard mixture, half of the potatoes,
half of the cheese and half of the cabbage. Drizzle with half of
the sage butter mixture. Repeat the layers with the remaining chard,
potatoes, cheese, cabbage and sage butter. Top with the remaining
squash slices and brush lightly with melted butter.
45 minutes, or until hot throughout. Let sit
15 minutes
before cutting into squares to serve. Serves 6.
