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Nutty Swiss Chard, Squash, and Cannelloni Bake

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50 mins total
35 mins prep

Recipe Filed Under
Vegetable, Nut, Bean & Legume, American, European, Italian, Baking, Skillet, One-Dish, Healthy, Vegetarian, Side Dish, Dinner, Fall, Thanksgiving, Entertaining

Provided By: Ruth Cousineau

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Make and bake this rustic vegetarian casserole in a cast-iron skillet for maximum oven to table ease. The hazelnut crumb topping provides a crunchy contrast to the silky vegetables. You can also bake this in a 13 x 9-inch casserole or baking dish.

Ingredients

Serves:

For Filling:

3 tablespoons extra-virgin olive oil

1 medium onion

1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes

1 pound Swiss chard, leaves and stems chopped

2 15- to 19-ounce cans cannelloni beans, rinsed

For Crumbs:

1 cup chopped hazelnuts

2 cloves garlic, minced

1/4 cup extra-virgin olive oil

3 cups whole-wheat breadcrumbs from about 4 slices

Directions

Preheat oven to 400°F with rack in middle.

Make filling: Heat oil in a 12-inch heavy ovenproof skillet, preferably cast-iron over medium heat until it shimmers, then add onion, squash, and chard with ½ tsp salt and ¼ tsp pepper. (Pan will be full.) Cook, covered, stirring occasionally, until vegetables are almost tender, 15 minutes. Remove from heat and stir in beans and season with salt and pepper to taste.

While vegetables are cooking, make crumb mixture: Cook nuts and garlic in oil in a 10-inch heavy skillet over medium heat stirring often, just garlic is pale golden, about 4 minutes.. Remove from heat and stir in crumbs and ¼ tsp each salt and pepper. Spread over vegetables in skillet and bake until crumbs are golden, about 15 minutes.