Chard and Sweet Potato Gratin (or winter squash)

I am a bit late to the party for Smitten Kitchen, but smarter heads prevailed in a recent search for delicious vegetarian dish that would use up some of the chard that is (still!) growing in the garden. The recipe for swiss chard and sweet potato gratin at Smitten Kitchen turns out a delicious crowd-pleaser that I've made twice so far (and will definitely make again!).

The first time around, we had some winter squash puree that we'd frozen amidst the squash deluge from the CSA this fall, so we substituted squash for the sweet potatoes. It was delicious.



Then for Thanksgiving we followed the recipe more closely, using sweet potato rounds and an applewood smoked gruyere that imparted this dish with an almost bacon-y scent and taste. Everyone (well, almost everyone) at Thanksgiving dinner gave the dish a thumbs up. (A couple folks swore up and down that they don't like sweet potatoes. I don't know how it is that I am related to them.)

Finally, a friend of mine also made this dish for a fall potluck. Instead of chard, she substituted frozen mustard greens, and she kept the sweet potatoes. It was a hit.

Orange Velvet Soup (Butternut Squash, Sweet Potato, and Rutabaga)

One of the best things about living in Central New York during graduate school was being in Wegmans country - one of the best grocery stores that I have ever shopped. When I moved to the DC area, I was quite excited to find that Wegmans had followed me, opening stores in some of the outlying suburbs in Virginia and Maryland. The selection of produce is great - and in addition to the many whole fruits and vegetables available, there are also a number of packaged peeled and sliced options ready for cooking. Today I found both butternut squash and rutabaga, and with a few other ingredients, put together this "orange velvet" soup to combat the chilly November days. To give the soup an extra kick, I used a bottle of pumpkin ale as part of the stock.

Orange Velvet Soup (6-8 servings)
12 oz. rutabaga, peeled and cubed
20 oz. butternut squash, peeled and cubed
1 large sweet potato / yam, peeled and cubed
1 medium onion, diced
1 medium apple, peeled and chopped
3 cups stock (broth, cider, water, etc.)
1/4 cup maple syrup
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 12 oz. can fat-free evaporated milk

1. Combine rutabaga, squash, and sweet potato in a large stockpot, add water to cover the vegetables, and bring to a boil. Cover and continue boiling for 15-20 minutes, until vegetables are soft enough to mash. Drain (reserve some water for stock, if desired).

2. While vegetables are cooking, saute onions and apple in a small amount of olive oil.

3. Mix rutabaga/squash/sweet potato and onion/apple together and puree using a food processor or potato masher. Return vegetable mixture to stockpot.

4. Add stock, cinnamon, and nutmeg to vegetable mixture. Simmer on low-medium heat for 30 minutes, stirring occasionally. Add evaporated milk and continue to simmer (do not boil) for 10 minutes.

Oven-Roasted Vegetables

With Thanksgiving coming up in less than two weeks, the race is on to choose and test dishes for the big feast. One of my favorite side dishes is vegetables roasted in walnut oil and balsamic vinegar. This dish can be prepared and baked ahead of time and warmed in the oven for a few minutes closer to the time when you are ready to eat.

Oven-Roasted Vegetables (6-8 servings)
1 large sweet potato / yam, peeled and cubed
1 large fennel bulb, leaves / stalks removed, sliced
2-3 medium red potatoes, cubed
8 oz. baby portabella mushrooms, sliced
4 large shallots or 1 medium onion, sliced
2 T. walnut oil
2 T. balsamic vinegar
1 tsp. salt

1. Preheat oven to 425F.

2. Toss all ingredients together in a large (13 x 9) baking dish until vegetables are well-coated with oil and vinegar.

3. Bake at 425F for 40 minutes or until vegetables are tender. Stir once or twice while baking.