We're back!! It took us about a week to get power and heat into our houses but we've made it through Hurricane Sandy safely and are very fortunate to have our homes in tact and each other. Our beloved Jersey Shore was not as lucky, the devastation and destruction down there is unimaginable. Although our house in Point Pleasant had some water damage it's nothing in comparison to what happen to the homes that are closer to the ocean or the bay. My heart goes out to all of those families who are still in crisis. If you are able, I encourage you to please donate any type of non-perishable food, clothes, toiletries, cleaning supplies or money to the Red Cross to help out these people in need.
Butternut Squash and Swiss Chard are both very tasty and nutritious fall vegetables. With Thanksgiving only about 2 weeks away I wanted to share with you this recipe that would make a great new side dish at your families holiday table.
1 Medium Sized Butternut Squash - Peeled, Seeded, and Diced
1 Bunch Swiss Chard or Rainbow Swiss Chard
3/4 Cup Whole Milk
1/4 Cup Flour
1 Tsp Garlic Powder
1 Tsp Salt
1 Cup Grated Parmesan Cheese
1 Cup Panko Breadcrumbs
2 Tbsp Olive Oil
Adapted from Fit Pregnancy Magazine October / November 2012
Preheat the oven to 350 F. Peel, seed and dice your butternut squash into 1/2 thick cubes you will get about 4 cups with a medium sized squash. If you don't want to do all of the prep most large food stores will have butternut squash already diced for you in the produce section. Find a baking dish that is big but shallow, you can use a 10 in pie pan or a 6 cup gratin dish, since I had neither I used a quiche pan. Spray the pan you choose with Pam and set aside.
Combine the squash and flour in a large bowl, tossing it around to coat all of the pieces in the flour. In your largest pan add half of the olive oil and place over medium heat. Add the squash and cook stirring occasionally until it has browned a bit. After about 10 minutes it should be done, transfer it to the bottom of the baking dish.
While the squash is cooking wash and chop your Swiss chard. Discard the stems and chop each leaf depending on its size in 3 or 4 pieces. Soak the chopped leaves in cold water for a few minutes, then drain.
Return the pan to medium heat and add the remaining olive oil. Add the Swiss chard and cook for about 4 minutes until it is completely wilted.
Layer the Swiss chard over top of the butternut squash so each area has both vegetables. Sprinkle half of the Parmesan cheese over the entire dish.
In a small pot combine the milk, garlic powder, salt and pepper over medium heat until it's steaming but not boiling, stirring continuously. Pour the milk mixture over the vegetables and cover the dish tightly with foil. Bake 20 minutes.
Remove the foil after 20 minutes and sprinkle the remaining Parmesan cheese and breadcrumbs over the top of the dish. Bake uncovered for another 20 minutes until the liquid is absorbed, the squash is fork tender and the bread crumbs are golden brown. Serve immediately.
Enjoy!! - Nicole
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