- Cook Time
- Prep Time
- 1 butternut or crookneck squash (about 2 1/2 lbs.)
- 2 tablespoons butter
- 2 large shallots, chopped
- 1 clove garlic, chopped
- 1 bunch Swiss chard, stems removed and leaves coarsely chopped (8 cups)
- 1 1/2 cups heavy cream
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly grated or ground nutmeg
- 2 cups grated Gruyere (8 oz.)
Preheat the oven to 400 degrees. Halve the squash crosswise, separating the neck from the bulb. Cut the bulb in half; scrape out the seeds. Peel both squash halves and cut into 1/4-inch-thick slices .
In a large pot, melt the butter over medium. Add the shallots and garlic and cook, stirring often, until soft, about 3 minutes. Add the chard; season with salt and pepper. Cook, stirring often, until the chard wilts, 3 to 4 minutes. Stir in the squash. Transfer to a 2-qt. baking dish, spreading in an even layer.
In the same pot, add the cream, thyme and nutmeg; season. Bring to a boil, add 1 cup cheese; stir until melted. Pour over the squash mixture. Sprinkle with 1 cup cheese.
Bake until the squash is tender, the sauce is bubbly and the top is golden, about 30 minutes. Let stand 15 minutes before serving.