I used to love lasagna way back when I ate wheat. Now I find better ways to enjoy those flavors without gluten. Butternut squash and Swiss chard are perfect winter vegetables. You can also substitute kale for the chard if you prefer. You can also remove the meat and make a veggie version. It could also make a great side dish to serve with wild salmon. The recipe takes a bit of time so you could double it and freeze some for future quick dinners. This recipe serves 6-8 for dinner or 10 as a side dish.
Butternut squash has a sweet nutty flavor similar to pumpkin. In Sri Lanka it’s called Batana. It is also a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.
Swiss Chard is a good source of Thiamin, Folate and Zinc, Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Hope you enjoy it.
1 large or 2 small butternut squashes, peel, seeded and sliced
Salt and pepper
3 tablespoons of butter, cut into pieces
1 or 2 large bunches of chard, stemmed and chopped
1 to 2 cups cooked ground sausage or sausage substitute
3 tablespoons of dried thyme
2 cups grated cheddar
2 cups veggie or chicken broth
1/2 cup grated parm
Preheat oven to 350 degrees. Grease 9×13 pan. Layer a third of the squash slices on the bottom of the pan and season with salt and pepper. Sprinkle some of the butter pieces on top. Layer chard on top, the sausage, salt, pepper, thyme and butter. Sprinkle with 1/3 of the cheddar cheese. Continue to alternate the layers and finish with squash on top. Pour broth over the layers and cover tightly with foil and bake for 60 minutes. Remove foil and top with remaining cheddar and parm. Broil until melted and golden.