Butternut Squash And Creamed Spinach Casserole

By Wewah

Ingredients

• 3 1/2 3 1/2 1/2 pounds (2 medium) butternut squash, peeled and halved, seeds removed
• 2 2 to packages 2 (9 oz.) packages frozen creamed spinach, prepared according to directions
• 3 3 3 cloves garlic, minced
• 2 2 2 yellow onions, chopped
• 1 1 1 cup gruyere cheese, grated
• 3/4 3/4 3/4 cup parmesan cheese, grated
• 1-3 1-3 1-3 tablespoons heavy cream, or as needed
• 2 2 2 tablespoons extra-virgin olive oil
• 2 2 2 tablespoons unsalted butter, softened
• 1/4 1/4 1/4 teaspoon ground nutmeg
• to salt and freshly ground pepper, to taste

Details

Servings 8
Adapted from 12tomatoes.com

Preparation

Step 1

Preheat oven to 400º F.

Once you've removed the seeds, cut your butternut squash into small, equal sized cubes and transfer to a bowl.

Toss cubed squash with olive oil, then season with salt & pepper and lay out in a single layer on baking sheet.

Place in oven and roast for 20-25 minutes, or until fork tender. Remove from oven and set aside.

Heat butter in a large pan or skillet over medium-high heat and saute onion until softened and translucent, about 8 minutes.

During the last 1 minute of cooking, add garlic and cook until fragrant. Season with salt and pepper.

Lower heat to medium and add cooked creamed spinach to onions and garlic.

For a creamier gratin, stir in heavy cream 1 tablespoon at a time, until desired creaminess is achieved.

Add nutmeg, stir everything together and cook for 5 minutes, or until thickened.

Transfer mixture to a large 9x13-inch baking dish and sprinkle gruyere and parmesan cheese evenly over the top.

Place baking dish in oven and bake for 15-20 minutes, or until cheese is melted and bubbly.

Remove from oven and let cool 5 minutes before serving.