Butternut Squash and Creamed Spinach Gratin

prep time:: 1.25 hr
total time:: 2 hr

Makes 8-10 servings

This Gourmet magazine recipe has become a favorite of ours for Thanksgiving, but I’m sure it would find a welcome place on any fall or winter table.

ingredients

3 (10 ounce) packages frozen spinach, thawed
5 tablespoons unsalted butter
3/4 cup finely chopped onion
3 cloves garlic, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream or half and half
1 large, or two small, butternut squash, peeled, quartered and seeded
1/4 or more to taste, finely grated Parmigiano

directions

Thoroughly squeeze spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl. Melt 3 tablespoons butter in a heavy skillet over low heat, then cook onion and garlic, stirring, until softened, 3-5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg and cram and stir to combine. Put oven rack in upper third of oven and preheat to 400. Butter a 3 quart (9 x 13) baking dish. Cut squash into two sections, bulb and nect, then cut pieces lengthwise into 1/8-inch thick slices using mandoline(see side note). Layer squash and spinach mixture in baking dish, using about 1/4 of squash and 1/3 of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash with parmesan and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment paper. Bake until squash is tender and filling is bubbling, about 25-30 minutes. Then remove paper and bake until browned in spots, 10-15 minutes.

notes

It really is worth trying to locate a mandoline (adjustable blade slicer), as it's difficult to get the squash cut thin enough with a regular knife. We found ours at the asian market for about a third of the price of the fancy one at the gourmet store.

Source: Megan Newell-Ching