KETO RECIPE: BUTTERNUT SQUASH & SWISS CHARD GRATIN


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This is the ultimate fall recipe! Perfect for Thanksgiving or a Friendsgiving potluck! Butternut squash is a bit higher in carbs, at about 13 net carbs per 1 cup, but if you save some room in your macros I guarantee you won't regret it! 

STEP 1: ROAST CUBED BUTTERNUT SQUASH AND SWISS CHARD STEMS

  • Heat oven to 425 degrees

  • Slice 1 bunch of rainbow Swiss Chard stems into 1/2" slices, set leaves aside

    • (I have also used a bag of Kale once when my store didn't have swiss chard)

  • Cube 1 cup of butternut squash (I buy it pre-cubed from Trader Joe's and used 2 bags)

  • Toss both in 1 tablespoon of olive oil, sprinkle with a 1/4 tsp each of pink salt and pepper, roast for 10-15 minutes

 

STEP 2: SAUTE CHARD LEAVES

  • While squash and stems roast heat 1 tablespoon of olive oil in a pan on medium

  • Add 1 clove of garlic minced and 1 shallot thinly sliced into the hot oil, cook for 3 minutes or so

  • Slice Swiss Chard leaves thinly and add into the pan, cook down until softened, also about 3 minutes and then add pink salt and pepper

  • Turn off heat and add the roasted squash and stems into pan, then add 4 oz of Heavy Cream, and 2 oz of cheese (Gruyere is great, but I have also used Mexican blend in a pinch and it was good too!)

 

STEP 3: GREASE PAN AND ASSEMBLE

  • Transfer everything from the pan into a greased baking dish

  • In a small bowl mix together 1/2 cup of crushed pork rinds to act as breadcrumbs, 2 tbsp of parmesan cheese, 1 tsp of chopped thyme and 1 tbsp of olive oil. Mix together and sprinkle on top of vegetable mixture.

  • Cover gratin loosely with tin foil, bake for 5-7 minutes covered, then pull tin foil off and cook 5-7 minutes more until topping is crispy and bubbly!

Seriously this is so good! It tastes like Fall! 

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ENJOY! Photos were originally posted on my Instagram page