Butternut Squash and Creamed Spinach Gratin

By Tufgrlz

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbly gratin.

Ingredients

• 3 lb. fresh spinach, stems discarded, or 3 (10 oz) packages frozen leaf spinach, thawed.
• 5 Tbs. butter plus additional for greasing pan
• 3/4 cup finely chopped onion
• 3 garlic cloves, minced
• 1 1/2 tsp. salt
• 3/4 tsp. black pepper
• 1/4 tsp (rounded) freshly grated nutmeg
• 1 cup heavy cream
• 4 lb. butternut squash (2 large), peeled, quartered, and seeded
• 1/4 cup finely grated Parmigiano-Reggiano

Preparation

Step 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, 3-5 minutes. Drain in a colander and rinse under cold water.

Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl. Melt 3 Tbs. butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3-5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Put oven rach in upper third of oven and preheat to 400. Butter a 3-quart shallow baking dish. Cut squash to separate bulb section from sold neck section, then cut pieces lengthwise into 1/8-inch thick slices.

Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 Tbs. butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25-30 minutes. Remove paper and bake gratin until browned in spots, 10-15 minutes, or broil 3 inches from heat, 2-3 minutes.