For this squash and sweet potato gratin, butternut squash and yams team up with greens sautΓ©ed in garlic to make for a delicious, nutritious take on the traditional gratin.

This gratin (veg layered with cheeseβ€”does it get any better?) makes for a nutrient-dense alternative to the usual scalloped potatoes. The delicious mix of both squash and sweet potatoes changes the texture of a usual gratin to add creaminess, and the layers of garlicky greens make this dish unique in the most satisfying way. Pair with your favourite proteinβ€”it literally goes with everything.

TIP: Butternut squash is easiest to peel and thinly slice, and darker-fleshed sweet potatoes, often labeled as yams, are richer in beta carotene.

Ingredients for Squash and Sweet Potato Gratin

canola or olive oil, for cooking
1 small onion, finely chopped
1 large bunch Swiss chard, baby kale or spinach
2 garlic cloves, minced
2 tbsp (30 ml) butter
2 tbsp (30 ml) flour
2 cups (500 ml) milk
1 medium sweet potato, peeled and thinly sliced
1 small butternut squash, peeled and thinly sliced
salt and pepper to taste
1–2 cups (250–500 ml) coarsely grated GruyΓ¨re, old cheddar or aged Gouda cheese

Directions for Squash and Sweet Potato Gratin

  1. Heat a drizzle of oil in a heavy skillet set over medium-high heat. Cook the onion for 4–5 min, until soft and turning golden. Chop the chard or baby kale (removing any tough stems) and add to the pan; cook for 5 min, or until wilted. Add the garlic and cook for another minute. Transfer to a bowl and set aside.
  2. Add the butter and flour to a large skillet and whisk together to make a paste. Whisk in the milk and bring to a simmer. Cook for 2–3 min, then season with salt and pepper and remove from the heat.
  3. Preheat the oven to 400Β°F and grease a casserole dish. Spread half of the sliced squash and sweet potatoes in the baking dish. Season with salt and pepper, then top with half of the greens, half the cheese and half the sauce. Layer with the rest of the squash and sweet potatoes, followed by the rest of the greens and the rest of the sauce. Top it all with the rest of the cheese.

Bake for 45 min to 1 hour, until a knife inserted shows that the vegetables are tender, and the top is golden and bubbly.

Serves 8.

Per serving

197 calories, 6.8 g fat (4.1 g saturated fat, 2.2 g monounsaturated fat, .5 g polyunsaturated fat), 20 mg cholesterol, 28.2 g carbohydrate, 6.3 g protein, 3.8 g fibre.

Originally published in ParentsCanada magazine, October 2014.