Butternut Squash and Creamed Spinach Gratin

By jo797

Ingredients

• INGREDIENTS
• 3 Lb Fresh spinach, stems discarded
• 5 Tbsp butter for greasing the pan
• 3/4 Cup garlic cloves, minced
• 1 1/2 Tsp salt
• 3/4 Tsp pepper
• 1 Cup heavy cream
• 4 Lb Butternut Squash, 2 large, peeled, quartered, and seeded
• 1/2 Cup finely grated Parmigano Reggiano cheese

Preparation

Step 1

DIRECTIONS

1
If using fresh spinach bring 1 inch water to a boil in a 6-8 quart pot, over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
2
Thoroughly squeeze cooked spinach to remove excess moisture. Then coarsely chop and transfer to bowl. Melt 3 Tbsp butter in a 8“ skillet over low heat. Then cook onion and garlic stirring until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt and pepper, nutmeg, and cream. Stir to combine. Put oven rack in upper third of oven and preheat to 400 F. Butter a 13 x 9 baking dish, not glass. Cut squash in 1/4” thick slices.
3
Layer squash and spinach mixture in dish, using 1/5 of squash with cheese and dot with remaining butter. Cover with parchment or waxed paper. Bake until squash is tender and filling is bubbling, about 25 minutes.
4
Remove paper and bake until browned in spots 10 to 15 minutes.
5
Can be assembled 1 day ahead but not baked. Let stand at room temperature 1 hour before baking.