Anything with a Bechamel Sauce is good, right? My friends thoroughly enjoyed this, and so did I. I’m always surprised how delicate butternut squash is. This would be an excellent side for Thanksgiving.
I didn’t use all the greens, but I wish I had. This was delicious!
To help the dish bake quickly, I steamed the squash for about 13 minutes in a steamer and then stored it in the fridge until ready to assemble the dish. There are three basic steps to the dish:
- Steam the squash
- Saute the swiss chard, stems and onion-adding the greens at the end just to wilt them
- Make the bechamel
Step 1: Steam the butternut squash
- 1 medium or 2 small butternut squashes, peeled, seeded, sliced and steamed for @ 13 minutes. Set aside.
Step 2: Saute the chard
- 1 tablespoon olive oil
- 1/4 cup onion, minced
- 1 bunch swiss chard, stems chopped and greens torn loosely
- salt and pepper (about a 1/4 teaspoon each)
Saute the onion and chard stems in the olive oil. When they are translucent, add the greens and let wilt. Remove from heat and set aside.
Step 3: Make the Bechamel Sauce
- 1/2 stick butter (1/4 cup)
- 1/3 cup flour
- 2 1/2 cups 2% or whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 cup parmesan cheese, for topping
Melt the butter and add the flour. Do not let the butter brown. Whisk together to avoid any lumps forming. Add the milk and the seasonings. Whisk continually over medium to medium-low heat until the sauce has thickened and is glossy.
Step 4: Assemble
- To assemble, spread a little of the bechamel over the bottom of the pan. I used a 9×13 pyrex baking pan.
- Spread the steamed butternut squash out evenly.
- Spread out the sauteed swiss chard stems and greens evenly.
- Pour the bechamel over the top and spread out evenly. Sprinkle about 1/4 cup parmesan cheese (or gruyere or romano or fontina-your choice).
- Bake at 350 for about 20 minutes.