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Butternut Squash and Swiss Chard Lasagna

photo of three butternut squash
Butternut Squash and Swiss Chard Lasagna
Easily a side dish if you leave out the meat, and plenty flavorful even without the cheese.
Recipe by:
Recipe type: Recipe by Hillary Boynton and Mary G. Brackett

  • 1 large or 2 small butternut squash, peeled, seeded and sliced ⅛” thick
  • Sea salt and pepper
  • 3 tablespoons butter or fat of choice, cut into pieces
  • 1-2 large bunches of Swiss chard, chopped
  • 1-2 cups cooked ground sausage
  • 2-3 tablespoons dried thyme
  • 1½ – 2 cups grated cheddar (optional), divided
  • 1-2 cups chicken broth
  • ½ cup grated Parmesan (optional)

  1. Preheat oven to 350F. Grease a 9 by 13-inch baking dish. Layer a third of the squash slices on the bottom of the pan; season with salt, pepper and a little chopped butter. Top with half the chard, add a layer of one half of the sausage, a big pinch of thyme and more salt, pepper and butter. Add a third of the cheddar cheese. Top with half of the remaining squash, then all the remaining chard, salt, pepper, butter and thyme, and all the remaining sausage. Add half the remaining cheddar, then finish with the last of the squash.
  2. Carefully pour the broth over the dish. It’ll seem very full, but don’t worry, it cooks down. Cover tightly with foil and bake for an hour.
  3. Carefully remove from oven and take off foil. Top the lasagna with the remaining cheddar and the Parmesan. Broil until the cheese is melted and golden.

Photo by Gemma Evans on Unsplash