WINTER SQUASH & SHITAKE MUSHROOM GRATIN

Steps:

• To prepare the squash: Preheat oven to 400°. Oil a baking sheet. Peel squash and cut into 1/2- to 3/4-inch cubes (there should be about 4 cups). Toss in a bowl with 2 tablespoons of olive oil; season with salt and pepper. Turn out onto baking sheet and roast until golden brown and tender, about 15-20 minutes, turning once if desired. Cool and remove from baking sheet; set aside. Lower oven to 375* To prepare the chard: While the squash is roasting, cut off and discard stems and any tough ribs from the chard. Cut large leaves in half lengthwise and then again crosswise into 1/2-inch-wide pieces. Rinse well and place the wet leaves in a skillet over medium heat along with 2 teaspoons olive oil, minced garlic, salt and pepper to taste. When garlic becomes aromatic, add the wine and cook briefly, until chard is wilted and tender but still bright green. If the pan looks dry, add a little broth or water. Set aside. To prepare the shiitakes: Rinse out any grit from the rehydrated shiitakes; drain. Remove tough stems and discard; cut shiitake caps into bite-size pieces no larger than the cubes of squash. Set aside. The dish can be prepared ahead up to this point. Whisk the miso, soy sauce and fish sauce together. Combine the squash and mushrooms in a bowl and toss with sauce to taste; if needed, add more broth or water for moisture and more seasoning to taste. To assemble: Spread the chard on the bottom of individual gratin dishes or a 9-inch square baking dish. Spread the squash-mushroom mixture evenly on top. Combine the hazelnuts, panko and Parmesan-Reggiano and sprinkle on Bake, uncovered, until warmed through. If ingredients have been prepared in advance, remove from the refrigerator and allow to come to room temperature before assembling and baking. Garnish with chopped parsley if desired. Serve immediately top.