Indulge in the Ultimate Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin: A Naturally Gluten-Free Delight
If you’re searching for a show-stopping side dish that promises to impress even the most discerning palates, look no further! This Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin is an absolute game-changer. It delivers such a rich, comforting, and incredibly “cheesy” flavor profile that no one—not even you—will believe it’s completely dairy-free. And for those with dietary restrictions, simply opt for gluten-free breadcrumbs, and this decadent dish transforms into a wonderfully gluten-free culinary experience, perfect for any table.
My journey into dairy-free cooking began over two decades ago when I discovered my allergy to cow’s milk. This personal challenge quickly transformed into a passion for culinary experimentation. Over the years, I’ve dedicated countless hours to transforming beloved “old favorites” into equally delicious dairy-free versions, alongside discovering exciting new plant-based recipes. Because of this extensive exploration, I genuinely don’t find myself missing traditional milk, cheese, or ice cream. However, there are those rare occasions when a deep craving for a truly rich, creamy, and satisfyingly “cheesy” dish takes hold. It’s during these moments that this new creamy dairy-free Swiss chard and butternut squash gratin truly shines. I confidently believe this recipe is the most delightful, decadent, comforting, and incredibly flavorful side dish I’ve created to date! And the best part? It’s absolutely packed with healthy, vibrant vegetables! What a win!
Dairy-Free Casserole Triumphs in a Blind Taste Test!
The inspiration for this phenomenal gratin came from an unexpected place: a meal delivery kit. I recall vividly the day I received ingredients for a butternut squash and Swiss chard casserole. Upon reviewing the recipe, I noticed it called for a substantial amount of dairy. Given my dietary needs and my love for experimentation, I decided to conduct a little experiment of my own. I ingeniously split the ingredients in half, preparing one portion exactly as per the kit’s instructions (the dairy-laden version) and the other with careful adjustments to make it entirely dairy-free. My goal was to create a version that not only met my dietary requirements but also rivaled the traditional recipe in flavor and texture.
The outcome was nothing short of astonishing. To my utter surprise, and for the very first time, my then-husband actually preferred the dairy-free rendition! He was genuinely shocked when I revealed that his favorite of the two was the one without any cow’s milk products. While I couldn’t objectively compare the two (as I only sampled my dairy-free creation), I was so enamored with my version that, admittedly, I was reluctant to share it! (But, of course, I did, begrudgingly 😉). That experience solidified my determination to meticulously document every step and ingredient. I promised myself I would recreate it, refining the recipe slightly over a couple of subsequent attempts to achieve the perfect balance of flavors and that signature creamy texture. This gratin is the delicious culmination of that memorable taste test.
Crafting a Creamy Dairy-Free and Gluten-Free Swiss Chard and Butternut Squash Gratin
One of the many beautiful aspects of this gratin is its inherent adaptability. If you or your loved ones have Celiac disease, a gluten intolerance, or simply prefer to avoid gluten, this dish can effortlessly be made gluten-free. The transformation is as simple as substituting regular breadcrumbs with your favorite gluten-free variety for the crunchy topping. Alternatively, you can omit the breadcrumbs altogether without significantly compromising the dish’s appeal. While the breadcrumb topping adds a lovely textural contrast and a golden finish, the true stars of this gratin are undoubtedly the tender, roasted vegetables enveloped in their rich, savory, and incredibly creamy sauce. It’s a testament to how satisfying and complete a meal can be, even without traditional dairy or gluten.
The Magic Behind the Creaminess: Dairy-Free Alternatives
Achieving a genuinely creamy texture without dairy often requires clever substitutions. In this recipe, the secret lies in a combination of high-quality plant-based ingredients. Plain coconut milk creamer, or full-fat canned coconut milk, forms the luxurious base of our sauce. It lends a subtle sweetness and a remarkable richness that mimics heavy cream, without any dairy. For the “cheesy” element, Daiya dairy-free mozzarella shreds are used. While they don’t melt in the exact same way as traditional mozzarella, they soften beautifully, integrating into the sauce and contributing a savory, umami flavor that provides that comforting “gratin” feel. These carefully chosen alternatives ensure a delightful texture and taste that satisfies even the most intense cravings for a creamy, cheesy dish.
Ingredient Spotlight: Swiss Chard and Butternut Squash
Beyond being dairy-free and gluten-free, this gratin is a powerhouse of nutrition, thanks to its star vegetables. Swiss chard brings a vibrant array of colors (especially rainbow chard!) and a slightly earthy, robust flavor that stands up beautifully to roasting and sautéing. It’s an excellent source of vitamins K, A, and C, as well as magnesium, potassium, and iron. Butternut squash, on the other hand, contributes a natural sweetness and a silky texture when cooked. Rich in beta-carotene (which converts to vitamin A in the body), vitamin C, fiber, and potassium, it adds both flavor and significant health benefits. Together, these two vegetables create a harmonious blend that is both delicious and incredibly nourishing, making this gratin a truly healthy indulgence.
Whether you’re aiming to create an unforgettable side dish for a special occasion or simply desire a comforting, creamy, and utterly delicious blend of awesomeness all for yourself, THIS is the recipe you need to make! Its incredible versatility means it pairs beautifully with a fresh spring salad (as pictured below), offering a refreshing contrast to its richness. Yet, its warmth and comforting nature also make it an ideal dish for those chilly winter evenings. This past Christmas, I even doubled the recipe and proudly served it as the main event for our holiday dinner. The beautiful interplay of red and green hues from the Swiss chard and butternut squash naturally evokes the festive spirit, don’t you think? It truly screams “holiday dish!” But don’t let its elegant appearance fool you; I love making this gratin year-round. It’s genuinely THAT good, consistently delivering warmth, flavor, and satisfaction regardless of the season.
Tips for Gratin Perfection
To ensure your gratin turns out perfectly every time, consider these helpful tips:
- **Roasting the Vegetables:** Don’t skip the initial roasting step for the butternut squash and chard stems. This process caramelizes their natural sugars, intensifying their flavor and ensuring they are tender when incorporated into the gratin.
- **Chard Preparation:** Separate the chard stems from the leaves as instructed. The stems take longer to cook, so treating them separately ensures both parts are perfectly tender.
- **Dairy-Free Cheese:** Daiya mozzarella shreds are recommended, but experiment with other dairy-free mozzarella brands if you have a favorite. Keep in mind that melting properties can vary.
- **Coconut Milk Choice:** For the richest sauce, use full-fat canned coconut milk (the thick cream at the top of the can) or a good quality plain coconut milk creamer. Avoid “light” versions as they may result in a thinner sauce.
- **Seasoning is Key:** Taste and adjust seasoning (salt and pepper) at each stage of cooking. This builds layers of flavor.
- **Make Ahead:** This gratin can be partially prepared ahead of time. You can roast the vegetables and make the creamy sauce, then assemble and bake just before serving.
Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin
Kelly Kirkendoll
Pin Recipe
Ingredients
- 1 bunch rainbow swiss chard
- 1 10-12 oz fresh pre-cut butternut squash
- 1/2 tsp fresh or dried chopped thyme
- 3 Tbsp olive oil (split in half – 1 1/2 and 1 1/2 Tbsp)
- salt and pepper to taste
- 1 shallot, chopped into small pieces (or half of small onion)
- 2 cloves garlic, minced
- 3/4 cup plain coconut milk creamer or canneed coconut milk (I use So Delicious plain coconut milk creamer)
- 1/2 cup Daiya dairy-free mozzerella “cheese” shreds
Gratin topping
- 1/3 cup dairy-free bread crumbs (or gluten-free, d-f bread crumbs)
- 1 tsp olive oil
- 1/4 cup Daiya dairy-free mozzerella “cheese” shreds
Instructions
- Preheat oven to 425 degrees F
- Wash Swiss chard, dry and then use a sharp knife to separate the stems and leaves
- Chop stems into 1/2 inch pieces and then rough chop the leaves; if the butternut squash is in large cubes, chop it into smaller pieces (if already small, awesome!)
- Toss on a cookie sheet with 1 1/2 Tbsp olive oil, the thyme + a little salt and pepper; roast in oven for 12-14 minutes (until tender and slightly brown)
- While the veggies roast, heat 1 1/2 Tbsp of olive oil in a skillet and sautee the chopped shallot and minced garlic in the other 1 1/2 Tbsp of olive oil for 3-4 minutes, then add the chopped Swiss chard leaves; cook until soft with about 1/4 tsp salt and a little pepper (to your taste)
- Turn the burner off; add the plain coconut milk creamer and Daiya “cheese” and stir.
- Transfer all of the ingredients from the roasting pan and the skillet into a casserole dish;
- Mix all of the ingredients for the gratin topping in a bowl then add to the top of the casserole dish; bake for 12-14 minutes (until the sauce is bubbling and the top is a little crispy). The Daiya cheese won’t get really “melty,” but the shreds will get soft (and tasty).
