Winter Squash & Chard Gratin

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray's Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign.  He used Trailhead cheese from Mt. Townsend Creamerybutternut squash from Prana Farms, and chard from Alm Hill Gardens, all Ballard Farmers Market vendors.

Ingredients:

  • 1 each squash or small pumpkin, peeled and seeded
  • 2 small bunches swiss chard, trimmed
  • 2 cup shredded cheese
  • Pepper
  • Salt

Preparation:

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

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

Bake covered at 325 degrees for 1 hour and 20 minutes. Uncover and bake 20-30 minutes more.