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! 

ENJOY! Photos were originally posted on my Instagram page