2
12
12
1-1/2
2
1/4
2
1
1/4
1/2
6
|
#
oz
oz
T
T
c
c
t
t
t
oz
|
Acorn Squash (1)
Chard w/stems (2)
Onion
Olive Oil
Olive Oil again
Flour
Broth or Stock
Salt
Nutmeg
Peppercorns
Cheese, grated (3)
|
PREP - (1 hr)
- Cut your ACORN SQUASH into segments along the lengthwise
grooves so you can peel it, then cut into about 3/4 inch chunks.
A razor sharp Chinese cleaver knife driven by a soft faced mallet
can be very helpful here.
- Tear up or cut the leaves of the CHARD. Slice the stems
at a diagonal and fairly thin. Keep separate from leaves,
- Cut ONION in quarters lengthwise then slice thin.
- Grate Nutmeg, grind Pepper and mix both with
Salt.
- Grate CHEESE on the large holes of your grater.
RUN - (45 min + 45 min in the oven
(1-1/2 hr total))
I do all but the baking in a 3-1/2 quart sauté pan.
- Preheat oven to 375°F/190°C.
- Bring 6 cups of Water to a boil. Stir in the Chard Stems
for 5 minutes, then add the leaves and stir until wilted, about 2
minutes. Scoop out (keeping the hot water) and quench in cold water.
- Put the Squash chunks in the hot water, simmer until just
tender - do not overcook. Drain, cool, and mix with the Chard.
- Heat 1-1/2 T of Olive Oil and fry Onions, stirring
until light golden, A sprinkle of salt will help them brown evenly.
Remove from pan and set aside, leaving as much oil behind as
possible.
- Add the other 2 T of Olive Oil in the pan. Heat over
moderate flame, then sprinkle in the flour, stirring constantly
until flour is cooked, but not browned, to make a blonde
roux.
- Over moderate heat, slowly stir in cold Broth, stirring
constantly to work it into a smooth lump-free sauce.
- Lower heat, stir in Nutmeg mix and simmer very slowly for 5
minutes or so. Adjust consistency as needed, it needs to be pourable
when a little cooler, but not so pourable it all sinks to the bottom.
Turn off heat.
- Mix the Onions and 1/3 of the Cheese (2 oz) into
the Squash / Chard mix. Tumble well, pulling apart lumps of Chard
Leaves as you go.
- Butter a suitable gratin dish (11x7 inch) or casserole (8 cup).
- Fill the gratin dish with the Squash mix. Level it well, then pour
the Sauce over it evenly. Sprinkle the remaining
Cheese on top.
- Bake at 375°F/190°C for about 45 minutes or until it the
center begins to get bubbly. If the cheese isn't browned enough,
finish in the broiler for 3 minutes or so.
|
