• 1 - 2-1/2 lb. kabocha or butternut squash
• 1 clove garlic, halved1 tsp. butter
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 oz. pancetta or thick-sliced bacon, cut up
• 1/2 cup chopped onion
• 1 large bunch Swiss chard, chopped
• 1 large baking potato, peeled and thinly sliced
• 1/2 cup chicken broth (1/3 cup if butternut squash is used)
• 1/2 cup shredded Swiss cheese
• 1/2 cup freshly grated Parmesan cheese

Cut squash in half lengthwise and remove seeds.  Peel and cut crosswise into 3/8" thick slices.  Rub cut side of garlic on bottom and sides of a 1 1/2 or 2 quart shallow baking dish.  Rub dish with butter.  Combine salt and pepper in cup.  

In heated non-stick skillet, cook pancetta 5 minutes, until browned - drain on paper towels.  Reheat drippings 1 minute, add onion and cook until translucent.  Transfer onions to bowl. Add chard to drippings and cook just until wilted, 2 - 3 minutes.  Transfer chard to colander and squeeze out excess liquid.  Combine chard, pancetta, onions, and a pinch of salt mixture. 

Arrange half the squash slices overlapping slightly in prepared dish.  Sprinkle with one third of the salt and pepper.  Spread half the chard mixture over top.  Arrange potato slices over top of chard, then sprinkle another third of the salt and pepper.  Layer top with remaining chard, squash, and salt and pepper.  Pour in broth.

Cover and bake 45 minutes until squash is tender.  Remove foil  Increase oven temperature to 425 degrees.  Sprinkle cheeses on top and bake uncovered 8-10 minutes, until golden brown.

Makes 6 servings.