I don't usually do recipes or use them much but here is a dish I made up on Friday that people loved.
Butternut, Brussels Sprouts, and Swiss Chard Casserole
I don't measure. And nothing is exact. Use your own good judgment.
2 small or 1 large butternut squash, peeled, seeds removed, and cubed,
one stalk of Brussels Sprouts cleaned and trimmed, cut in half if larger,
2 bunches of swiss chard,
2 cloves garlic, crushed
1 onion, large cut in dice or crescents
unsalted butter
Mushroom/chicken or vegetable stock
grated Italian cheese like parmesan, romano, etc.
about 3/4 cup of mozzarella or other soft cheese
Olive oil,
Oregano
salt and pepper
Bread crumbs
1 lb pasta cooked until not quite done and drained
6 sun-dried tomato pieces, soaked in hot water and cut into dice. reserve soaking water.
preheat oven to 400°F
Up to a day before clean and trim chard, cut into pieces. Leave the chard wet.
In a large pot over medium heat put some oil and the garlic and saute a bit.
Add the chard, toss to coat with the oil and cover.
Cook until the leaves wilt. then turn off the stove but leave the cover and the chard on stove to cook in residual heat.
Toss onion, squash, oil, salt and pepper in a roasting pan and put in a single layer. Add some boiling water to the pan, not too much, it will mostly evaporate. Roast at least ten minutes or until it is somewhat tender.
Add the sprouts, tossed in oil. Cook until all is tender.
Remove from the oven and add in the chard and whatever pot liquor is left, the sun-dried tomatoes and their liquid and the pasta.Add a little oregano or other herbs you like. Reduce oven to 350
mix the cheeses and the bread crumbs together
Oil or butter a 9 by 13 casserole dish and put a layer of veg in it. Sprinkle a thin layer of the cheese/crumb mixture
Put a second vegetable-pasta layer on that add enough stock to come up the side a half of an inch.
Cover with the remaining mixture and bake until the top is browned and the liquid is mostly absorbed.
Of course with enough crusty cheese topping cardboard would be delicious but there was almost none left.
I used penne and it was gluten free. There were at least 15 people eating the casserole.
Of course with enough crusty cheese topping cardboard would be delicious but there was almost none left.
I used penne and it was gluten free. There were at least 15 people eating the casserole.
