Description
This Baby Pattypan Squash Gratin is a delightful bake that combines the earthy flavor of Swiss chard with the sweet and tender baby pattypan squash, all topped with melted Gruyere cheese for a comforting dish.
Ingredients
Scale
1 teaspoon minced garlic
3 cups sliced Swiss chard leaves cleaned and sliced
¼ cup olive oil
¾ cup heavy cream
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup grated Gruyere divided
1 ½ pounds baby patty pan squash trimmed and halved
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the sliced Swiss chard to the skillet and cook until wilted, about 3-5 minutes.
- In a large bowl, combine the heavy cream, kosher salt, black pepper, and half of the grated Gruyere.
- Fold the cooked Swiss chard into the cream mixture.
- Arrange the halved baby pattypan squash in a baking dish and pour the Swiss chard and cream mixture over the squash.
- Top with the remaining grated Gruyere cheese.
- Bake in the preheated oven for 30-35 minutes or until the squash is tender and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
For a vegetarian option, ensure the Gruyere is rennet-free. You can also substitute Swiss chard with spinach if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: Baby Pattypan Squash Gratin, gratin, vegetable bake, Swiss chard recipe, squash recipe, comfort food