Butternut Squash and Swiss Chard Cowboy Casserole (Paleo, gluten-free, soy free, salt free, dairy optional*)
This quick one-dish skillet meal is a delicious and hearty vegetarian change of pace. Slower and fancier versions may bake instead and may use breadcrumbs, but I don’t bother. I love one-dish meals!
Total time: 30 mins max (no kidding!)
Butternut squash (16 or 20 oz package of pre-cubed chunks)
*Grated cheese (I use sheep’s cheese)
Butter 2 Tsp (I use goat’s butter or regular cow’s/dairy butter)
Milk 2 oz (I use goat’s milk)
Cooking oil (grapeseed or coconut preferred)
Skillet, spatula, pot holder or hand towel
Slice and dice onion and mushrooms. Cut swiss chard into large pieces. (Save any leftovers for omelets). Add oil to a heating skillet.
Add butternut squash chunks, simmer for 7-10 minutes stirring occasionally until slightly soft.
Add onion and mushroom to the squash and simmer for 3-4 minutes stirring occasionally until slightly soft . Add garlic and then swiss chard toward the end of this step, as it cooks (wilts) quickly.
Add 1-2 tablespoons of butter, stir gently as it melts and spread the mixture out in the skillet.
Add milk, pouring to distribute around skillet
Add grated cheese on top and let simmer until cheese is melted and/or brown. Add salt/Mrs. Dash and pepper to taste.
Enjoy and wonder how vegetarian ever got so satisfying!