Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin
If you need a side dish that is sure to impress, THIS is the one! Creamy dairy-free Swiss chard and butternut squash gratin. And no one will believe it’s dairy-free (not even you)! Use gluten-free bread crumbs and it’s also a gluten-free dish!
Wash Swiss chard, dry and then use a sharp knife to separate the stems and leaves
Chop stems into 1/2 inch pieces and then rough chop the leaves; if the butternut squash is in large cubes, chop it into smaller pieces (if already small, awesome!)
Toss on a cookie sheet with 1 1/2 Tbsp olive oil, the thyme + a little salt and pepper; roast in oven for 12-14 minutes (until tender and slightly brown)
While the veggies roast, heat 1 1/2 Tbsp of olive oil in a skillet and sautee the chopped shallot and minced garlic in the other 1 1/2 Tbsp of olive oil for 3-4 minutes, then add the chopped Swiss chard leaves; cook until soft with about 1/4 tsp salt and a little pepper (to your taste)
Turn the burner off; add the plain coconut milk creamer and Daiya “cheese” and stir.
Transfer all of the ingredients from the roasting pan and the skillet into a casserole dish;
Mix all of the ingredients for the gratin topping in a bowl then add to the top of the casserole dish; bake for 12-14 minutes (until the sauce is bubbling and the top is a little crispy). The Daiya cheese won’t get really “melty,” but the shreds will get soft (and tasty).
