Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces (5 cups)
1 head garlic, halved lengthwise
Coarse salt and freshly ground pepper
3 pounds pumpkin or orange-fleshed squash, such as calabaza, peeled and cut into 2-inch pieces (8 cups)
1/2 stick unsalted butter
1/4 cup extra-virgin olive oil
1 medium yellow onion, coarsely chopped (2 cups)
2 bunches rainbow Swiss chard (1 1/2 pounds total), leaves and stems separated, leaves cut into 2-inch pieces
1/2 cup whole milk
Pinch of freshly grated nutmeg
Preparation
Cover potatoes and garlic with 2 inches water in a large pot. Bring to a boil; season with salt. Reduce heat to medium and simmer 5 minutes. Add pumpkin and simmer until just tender, about 15 minutes. Remove garlic; drain.
Add butter and oil to pot and heat until butter melts. Add onion and chard stems; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chard leaves, milk, and nutmeg; season with salt and pepper. Simmer, partly covered, just until chard is tender, about 3 minutes.
Remove from heat and stir in potatoes and pumpkin, smashing lightly with the back of a spoon but leaving some larger pieces. Season with salt and pepper; serve.
