|
2
12
12
1
1
1/4
2
3/4
1/4
1/4
6
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#
oz
oz
T
T
c
c
t
t
t
oz
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Acorn Squash
Chard w/stems (1)
Onion
Olive Oil
Olive Oil again
Flour
Broth or Stock
Salt
Nutmeg
Peppercorns
Cheese, grated (2)
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PREP
- Cut your ACORN SQUASH lengthwise in segments so you can peel it,
then cut into about 3/4 in cubes.
- Tear up the leaves of the CHARD and slice the stems at a slant
so they're not too thick, keep separate from leaves,
- Cut ONION in quarters lengthwise then slice thin.
- Grate NUTMEG, grind PEPPER and mix both with SALT.
- Grate CHEESE medium.
- In a pot, parboil the Chard giving the stems a head start and
the leaves just until wilted. Scoop out (keeping hot water), quench under
cold running water.
- Put the Squash chunks in the hot water, simmer until just tender -
do not overcook. Drain, mix with the Chard.
RUN
- Heat 1 T of OLIVE OIL and fry Onions stirring until light
golden, Remove from pan and set aside, leaving as much oil behind as
possible.
- put the other 1 T of OLIVE OIL in the pan, bring up hot and
sprinkle in the flour. Stir the flour / oil mix until the flour is
uniformly coated and cooked but not browned.
- Turn heat to medium and slowly add BROTH blending with a wire
whisk to work it into a smooth lump-free paste.
- Lower heat, stir in Nutmeg mix and simmer very slowly for 5
minutes or so and turn off heat..
- Oil a suitable gratin dish or casserole. Mix 1/3 (2 oz) of the
Cheese into the Squash / Chard mix, fill the gratin dish with the
mix, pour the Sauce over it evenly and sprinkle the remainder of
the cheese on top.
- Bake at 375°F/190°C for about 45 minutes until it the center
begins to get bubbly. If the cheese isn't browned enough, finish in
the broiler for 3 minutes or so.
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