My kids love mac and cheese with a crumb topping. When I make it for them, I often wonder what sort of low carb dish I could make with a similar topping. So, when Jess shared this Gluten-Free squash and Swiss Chard casserole with me, I had a feeling I’d found what I’d been looking for. We’re very grateful to Alta Mantsch of Tasty Eats at Home for sharing this recipe with us. Alta describes the dish like this: the vegetables are tender, but not overcooked. There’s a buttery flavor from the“crumb topping, and the chipotle chile powder adds a lovely boost of flavor.
We think this gluten-free squash and Swiss chard casserole recipe would work well as a side-dish or as a main course.
- 1 bunch Swiss chard
- 2 tablespoons olive oil
- 3 cups sliced yellow squash
- ½ teaspoon chipotle chile powder
- Salt and pepper to taste
- ½ cup Chedder cheese (or vegan cheese alternative)
- 1 tablespoon ghee or olive oil (if you can’t tolerate ghee or prefer to make this vegan)
- ¼ cup almond flour
- Preheat the oven to 350 degrees. Grease a medium-sized casserole dish (mine was an oval one about 9?X6?) and set aside.
- Cut the Swiss chard leaves from the stalks. Thinly slice the stalks and set aside, and chop the leaves.
- Heat a skillet to medium heat. Add olive oil and swirl to coat. Saute yellow squash and the swiss chard stalks for about 8-10 minutes, or until softened. Add swiss chard leaves and sauté until wilted, another 2-3 minutes. Season with chipotle chile powder, salt and pepper to taste. Using a paper towel, squeeze the excess juice from the vegetables (otherwise, you’ll end up with a wetter casserole than you desire.) Transfer the vegetables to the casserole dish. Top with cheese.
- Melt the ghee in a small microwaveable bowl for 30-45 seconds. Combine ghee and almond flour along with a pinch of salt in a bowl. Blend together with a spoon until crumbly. Spread over the cheese evenly.
- Bake uncovered for 25-30 minutes.
*Photo and recipe courtesy of Alta Mantsch of Tasty Eats at Home.