The Ultimate Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin: A Gluten-Free Delight
Prepare to be amazed by this incredibly delicious and remarkably creamy Dairy-Free Swiss Chard and Butternut Squash Gratin! This isn’t just a side dish; it’s a showstopper that consistently impresses everyone who tries it. And here’s the best part: no one, not even you, will believe it’s completely dairy-free. With a simple swap to gluten-free bread crumbs, it seamlessly becomes a fantastic gluten-free option, perfect for those with sensitivities or anyone looking for healthier alternatives.
My journey into dairy-free cooking began two decades ago after discovering a cow’s milk allergy. Since then, my kitchen has been a lively laboratory for transforming cherished “old favorites” into equally (or even more!) delicious dairy-free versions, alongside creating exciting new staples. This experimentation means I rarely feel deprived of traditional milk, cheese, or ice cream. However, there are those moments when only a rich, deeply creamy, and yes, “cheesy” dish will satisfy a particular craving. That’s precisely where this Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin recipe shines, hitting every single note. I genuinely believe it’s one of the most delightful, decadent, comforting, and creamy side dishes I’ve ever crafted. And the added bonus? It’s packed with an abundance of healthy, vibrant vegetables – truly a win-win!
A Dairy-Free Casserole That Amazingly Won the Taste Test!
The inspiration for this dairy-free gratin came from an unexpected source: a meal delivery kit. My family and I were exploring various kits, and one week, we received all the components for a butternut squash and Swiss chard casserole. Upon reviewing the recipe, I noticed it called for a substantial amount of dairy. Given my allergy, I decided to conduct a little kitchen experiment. I carefully divided the ingredients into two portions. One portion I prepared exactly according to the kit’s instructions, dairy and all. The other portion became my playground for innovation, where I meticulously adjusted and substituted ingredients to create a completely dairy-free rendition.
The results were astonishing and truly groundbreaking in my household. For the very first time, my then-husband, a notorious lover of all things dairy, unequivocally preferred my dairy-free version! I couldn’t partake in comparing the two side-by-side, but I was so utterly enamored with my creation that I almost didn’t want to share it (though, of course, I did, begrudgingly! 😉). That moment was a significant milestone. I immediately promised myself that I would document every single adjustment and ingredient swap I made to ensure I could recreate this culinary triumph. After a couple of remakes and a few minor tweaks to perfect the balance of flavors and textures, this recipe was born, solidifying its place as a new dairy-free favorite.
Crafting Creaminess Without Compromise: The Dairy-Free Secret
Achieving a rich, creamy texture without traditional dairy can sometimes be a challenge, but this recipe masterfully delivers. The secret lies in a clever combination of ingredients that mimic the mouthfeel and richness of dairy products. We opt for full-fat coconut milk creamer, which provides a luscious base and a subtle sweetness that complements the squash beautifully without imparting an overwhelming coconut flavor. Paired with dairy-free mozzarella “cheese” shreds, which melt just enough to contribute to the gooey texture and savory depth, the result is a gratin that feels indulgent and satisfying. The natural starches from the butternut squash and the gentle wilting of the Swiss chard also contribute to the overall velvety consistency, ensuring every bite is a harmonious blend of flavors and textures that will leave you wondering how it could possibly be dairy-free.
Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin: Perfectly Adaptable for Gluten-Free Needs
One of the many beautiful aspects of this Creamy Dairy-Free Swiss Chard and Butternut Squash Gratin is its inherent flexibility, particularly for those with Celiac disease or gluten intolerance. Making this dish entirely gluten-free is incredibly simple and requires only one minor adjustment: opting for gluten-free bread crumbs for the topping. Many excellent brands of gluten-free bread crumbs are available today that provide the same satisfying crunch and golden-brown finish as their traditional counterparts.
If you prefer, you can even choose to omit the bread crumbs altogether. While they add a delightful textural contrast and a bit of extra golden crispiness to the gratin, the true stars of this dish are undoubtedly the tender, sweet butternut squash, the earthy Swiss chard, and the luxurious, creamy dairy-free sauce that binds everything together. The vibrant flavors and comforting textures of the vegetables and sauce are so prominent and delicious that the dish stands perfectly on its own, even without a bread crumb topping. This makes it a fantastic, inclusive option for nearly any dietary need.
Why This Gratin Deserves a Spot on Your Table Year-Round
Whether you’re searching for an extraordinary side dish to truly impress your guests at a dinner party, or simply craving a moment of creamy, flavorful deliciousness all to yourself, this is unequivocally the dish to make. Its versatility is truly remarkable, making it a perfect accompaniment for almost any meal and any season. Imagine serving this vibrant gratin alongside a crisp, fresh spring salad – the colors pop, and the rich flavors beautifully complement lighter fare. But don’t let its springtime appeal fool you; this is also an incredibly comforting and warming dish, making it an ideal choice for chilly autumn or winter evenings.
This past Christmas, I doubled the recipe and proudly served it as a centerpiece of our holiday dinner. The natural hues of the rainbow Swiss chard, with its deep reds and greens, combined with the golden-orange of the butternut squash, truly “scream” holiday festivity. It’s not just visually stunning; the rich, savory, and slightly sweet notes are perfectly suited for festive occasions. Yet, its inherent goodness isn’t limited to special events. I find myself making it year-round because it’s genuinely THAT good. It consistently delivers on flavor, creaminess, and comfort, making it a beloved staple in my kitchen regardless of the season or reason.
The Powerhouse Ingredients: Swiss Chard and Butternut Squash
Beyond its incredible taste and creamy texture, this gratin offers a bounty of nutritional benefits, thanks to its star ingredients: Swiss chard and butternut squash. Swiss chard, a leafy green vegetable, is a nutritional powerhouse, rich in vitamins K, A, and C, as well as essential minerals like magnesium, potassium, and iron. It also provides a good source of fiber, supporting digestive health. Its slightly earthy flavor and tender texture hold up beautifully in the gratin, offering a delightful counterpoint to the sweetness of the squash.
Butternut squash, with its vibrant orange flesh, is packed with beta-carotene, which the body converts into vitamin A – crucial for vision, immune function, and skin health. It’s also an excellent source of vitamin C, fiber, and potassium. When roasted, its natural sweetness intensifies, adding a depth of flavor that is simply irresistible in this creamy gratin. Together, these two vegetables create a nutrient-dense dish that is as good for you as it tastes.
Tips for Perfecting Your Dairy-Free Gratin
- Chard Prep is Key: Separating the Swiss chard stems from the leaves and chopping them separately allows them to cook evenly. The stems are a bit tougher and benefit from slightly more cooking time, often roasting with the squash to tenderize.
- Don’t Overcrowd the Pan: When roasting the butternut squash and chard stems, ensure they are spread in a single layer on the baking sheet. Overcrowding can steam the vegetables instead of roasting them, preventing that desirable slight browning and tender texture.
- Choose the Right Coconut Milk: For the creamiest result, opt for full-fat canned coconut milk (the thick cream at the top of an unshaken can) or a dairy-free coconut milk creamer. These have a higher fat content, which contributes significantly to the gratin’s luxurious texture. Avoid “light” coconut milk or refrigerated coconut beverages, as they are too thin.
- Dairy-Free Cheese Selection: The quality of dairy-free mozzarella shreds can vary. Experiment with a few brands to find one that you enjoy the taste and texture of. Daiya is a popular choice and works well here, softening nicely to blend into the sauce.
- Season to Taste: Always taste and adjust your seasonings. The amount of salt and pepper needed can vary based on the natural sweetness of your squash and the specific dairy-free cheese you use.
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).
