Butternut Squash Gratin With Chard, Fontina & Sage

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2 or 3 butternut squash (4 pounds total)

1/2 cup flour

6 teaspoons salt

1/4 cup + 3 tablespoons olive oil

2 tablespoons butter

4 cups thinly sliced green cabbage

3 bay leaves

1/4 teaspoon freshly ground black pepper + more as needed

1/4 cup dry white wine

1 yellow onion, diced

Pinch hot red pepper flakes

1 bunch chard, stemmed (save for another use), and leaves cut into 1/4-inch strips

1/2 pound small red potatoes (3 or 4 potatoes), cut into

1/8-inch slices

4 tablespoons unsalted butter

3 tablespoons minced garlic

3 tablespoons chopped fresh sage

1/2 pound fontina cheese, shredded

Melted butter as needed

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