Ray's Boathouse Winter Squash & Chard Gratin

Recipe furnished by Chef Peter Birk, Ray's Boathouse, Seattle, during his cooking demonstration at Ballard Farmers Market on November 23, 2008. Ingredients:

  • 1 butternut squash or small roasting pumpkin, peeled and seeded (he used Cinderella and Long Island pumpkins from Oxbow)
  • 2 small bunches of Swiss chard (from Anselmo)
  • 2 cups shredded cheese (he used Samish Bay medium gouda)
  • pepper
  • salt

Slide the squash or pumpkin on the mandoline so they are around 1/8" thick. Spray a 2" pan with pan spray, line it with parchment paper, and spray it again. Layer the items in the following order:

  • squash, salt & pepper, cheese
  • squash, salt & pepper, cheese
  • chard, salt & pepper, cheese
  • squash, salt & pepper, cheese
  • chard, salt & pepper, cheese
  • squash, salt & pepper, cheese
  • squash, salt & pepper, cheese

Bake covered at 325 degrees for 1 hour and 20 minutes. Cut squares out after they have cooled and serve.