Ingredients Jump to Instructions ↓


  2. 2 or 3 butternut squash (4 pounds total)

  3. 1/2 cup flour

  4. 6 teaspoons salt

  5. 1/4 cup plus 3 tablespoons olive oil

  6. 2 tablespoons butter

  7. 4 cups thinly sliced green cabbage

  8. 3 bay leaves

  9. 1/4 teaspoon freshly ground black pepper

  10. 1/4 cup dry white wine

  11. 1 yellow onion, diced

  12. Pinch hot red pepper flakes

  13. 1 bunch chard, stemmed, leaves cut into 1/4-inch strips

  14. 1/2 pound small red potatoes (3 or 4 potatoes), cut into 1/8-inch slices

  15. 4 tablespoons unsalted butter

  16. 3 tablespoons minced garlic

  17. 3 tablespoons chopped fresh sage

  18. 1/2 pound fontina cheese, shredded

  19. Melted butter as needed

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

  21. from the bulb end. Slice the bulb ends in half and scoop out the

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

  23. Combine the flour and 2 teaspoons of the salt. Dip the squash slices

  24. into the flour mixture, shaking to remove excess flour.

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

  26. heat. Working in batches, fry the squash slices in a single layer

  27. until lightly browned. Turn and fry on the other side, until squash

  28. is lightly browned and tender, about 4 minutes total. Remove from

  29. the pan and drain on paper towels.

  30. Wipe out the skillet. Add the butter and cook over medium heat until

  31. foamy. Add the cabbage, bay leaves, 2 teaspoons salt, and pepper

  32. to taste. Cook, stirring, for 2 minutes. Add the wine and cook,

  33. stirring occasionally, until the cabbage is tender and the liquid

  34. is absorbed. Remove from the skillet and set aside.

  35. Wipe out the skillet. Pour in the remaining 3 tablespoons olive oil

  36. and heat over medium heat. Add the onion, red pepper flakes, 1

  37. teaspoon salt, and pepper to taste. Cook until onions are tender,

  38. about 5 minutes. Add the chard strips and cook, stirring occasionally,

  39. 2 to 3 minutes. Remove from heat, let cool, then chop

  40. coarsely. Set aside.

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

  42. cool.

  43. Heat the unsalted butter in a small saucepan until foaming and just

  44. beginning to turn brown. Add the garlic, sage, the remaining 1

  45. teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for a few

  46. seconds. Do not let the garlic brown. Remove from heat.

  47. 350 degrees. Lightly butter a 2-quart

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

  49. the dish. Layer with half of the chard mixture, half of the potatoes,

  50. half of the cheese and half of the cabbage. Drizzle with half of

  51. the sage butter mixture. Repeat the layers with the remaining chard,

  52. potatoes, cheese, cabbage and sage butter. Top with the remaining

  53. squash slices and brush lightly with melted butter.

  54. 45 minutes, or until hot throughout. Let sit

  55. 15 minutes

  56. before cutting into squares to serve. Serves 6.


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