Description
This Butternut Squash and Creamed Spinach Gratin is a savory, layered dish featuring creamy spinach, tender squash, and a cheesy topping, perfect for holiday gatherings.
Ingredients
Units
Scale
- 3 lb (1.35 kg) fresh spinach, stems discarded, or 3 (10-oz) packages frozen leaf spinach, thawed
- 5 tbsp (75 g) unsalted butter, plus additional for greasing pan
- 3/4 cup (180 ml) finely chopped onion (1 small)
- 3 garlic cloves, minced
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp freshly grated nutmeg
- 2 lb (900 g) butternut squash, peeled and thinly sliced
- 1 lb (450 g) sweet potatoes, peeled and thinly sliced
- 1 cup (240 ml) grated Gruyère cheese
- 1 cup (240 ml) grated Parmesan cheese
Instructions
- If using fresh spinach, bring 1 inch of water to a boil in a 6- to 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, pressing out excess liquid, then coarsely chop.
- If using thawed frozen spinach, squeeze out as much water as possible and coarsely chop.
- Melt 5 tbsp butter in a large heavy skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 8 minutes.
- Add cream, milk, salt, pepper, and nutmeg to the skillet and bring to a simmer. Stir in spinach and remove from heat.
- Preheat oven to 400°F (200°C). Grease a 3-quart baking dish with butter.
- Layer half of the butternut squash and sweet potatoes in the prepared baking dish. Spread half of the spinach mixture over the top and sprinkle with half of the Gruyère and Parmesan cheeses.
- Repeat layering with remaining squash, sweet potatoes, spinach mixture, and cheeses.
- Cover with foil and bake for 30 minutes. Remove foil and continue baking until the top is golden brown and bubbling, about 15 minutes more.
- Let stand 10 minutes before serving.
Notes
- This dish can be made up to 2 days in advance and stored in the refrigerator.
- Reheat before serving.
- A mandolin can help achieve uniform slices of squash and sweet potatoes.
- Leftovers are delicious and can be kept for yourself.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 10
- Cholesterol: 45