Butternut Squash Gratin with Creamed Spinach
Introduction
As the leaves turn golden and the air becomes crisp, you know it’s time for comforting meals that evoke the heartwarming flavors of fall. This Butternut Squash Gratin with Creamed Spinach is a feast for the senses—a creamy, savory delight that brings warmth and joy to any table. Not only is it a beautiful dish to serve to guests, but it’s also a wonderful way to enjoy the seasonal bounty. If you’d love to receive this recipe directly to your inbox, be sure to subscribe!
Why You’ll Love This Recipe
This gratin combines the natural sweetness of butternut squash with the rich, creamy goodness of creamed spinach, creating a symphony of flavors that is both satisfying and indulgent. It’s easy to prepare, making it perfect for busy parents, and the whole family will love it! Plus, you can feel great about serving a dish packed with nutrients. Whether for a Thanksgiving feast or a cozy family dinner, this recipe is sure to impress!
Ingredients
– 1 medium butternut squash, peeled, seeded, and thinly sliced
– 3 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 pound fresh spinach, washed and roughly chopped
– 1 cup heavy cream
– 1/4 teaspoon grated nutmeg
– 1 cup shredded Gruyère cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
Necessary Tools
– 9×13-inch baking dish
– Large bowl
– Large skillet
– Knife and cutting board
– Whisk
Ingredient Swaps and Additions
Feel free to mix it up! If Gruyère isn’t available, Swiss cheese is a fabulous alternative. For a bit more flavor, throw in some crumbled feta or goat cheese. You could also add other vegetables like sliced mushrooms or kale for extra color and nutrition.
Step-by-Step Instructions
1. Start by preheating your oven to 375°F (190°C). Grease your baking dish with olive oil to prevent sticking.
2. In a large bowl, toss the sliced butternut squash with 2 tablespoons of olive oil, adding salt and pepper to taste. Lay the squash slices evenly in the baking dish.
3. Heat the remaining olive oil and butter in a large skillet over medium heat. Add the onion, cooking until it becomes translucent (about 5 minutes). Don’t rush this—let those flavors deepen!
4. Add the minced garlic and cook for another minute until fragrant. Next, stir in the spinach, allowing it to wilt beautifully.
5. Pour in the heavy cream and sprinkle in the nutmeg, along with some salt and pepper. Let the mixture simmer for 3–5 minutes until it thickens slightly.
6. Pour the creamy spinach over the layer of butternut squash in the baking dish.
7. Now for the cheesy goodness! Sprinkle shredded Gruyère cheese evenly over the spinach and top with Parmesan cheese and breadcrumbs for a delightful crunch.
8. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and let it bake for another 15 minutes until golden and bubbly.
9. Allow the gratin to cool for a few moments before diving in—trust me, the aroma is divine!
Serving Suggestions
This gratin pairs beautifully with a crisp green salad or roasted meats. For a vegetarian meal, simply serve it alongside some hearty crusty bread for a satisfying experience.
Pro Tips for Success
– Make sure the butternut squash is evenly sliced for consistent cooking. A mandoline works wonders for this!
– If you want a truly golden top, place it under the broiler for the last few minutes (just monitor it closely!).
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or you can microwave individual portions.
FAQ Section
– Can I make this gratin ahead of time? Absolutely! Assemble it up to a day in advance, cover, and refrigerate. Just add an extra 10-15 minutes to the baking time if cooking straight from the fridge.
– Is it possible to freeze this dish? Yes, but it’s best to freeze it before baking. Wrap tightly in foil and store for up to 2 months.
Conclusion
This Butternut Squash Gratin with Creamed Spinach is a stunning addition to your fall repertoire! It’s creamy, cheesy, and full of flavor, sure to make everyone singing its praises. Don’t forget to leave a review, share your photos, or tag us on Pinterest or Instagram with your version of this delightful recipe!
Nutritional Information
Approximate nutritional information per serving:
– Calories: 320
– Protein: 10g
– Carbohydrates: 22g
– Dietary Fiber: 3g
– Sugars: 5g
– Total Fat: 22g
– Saturated Fat: 12g
– Sodium: 450mg
Butternut Squash Gratin with Creamed Spinach
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease your baking dish with olive oil to prevent sticking.
- In a large bowl, toss the sliced butternut squash with 2 tablespoons of olive oil, adding salt and pepper to taste. Lay the squash slices evenly in the baking dish.
- Heat the remaining olive oil and butter in a large skillet over medium heat. Add the onion, cooking until it becomes translucent (about 5 minutes).
- Add the minced garlic and cook for another minute until fragrant. Stir in the spinach, allowing it to wilt.
- Pour in the heavy cream and sprinkle in the nutmeg, along with some salt and pepper. Let the mixture simmer for 3-5 minutes until it thickens slightly.
- Pour the creamy spinach over the layer of butternut squash in the baking dish.
- Sprinkle shredded Gruyère cheese evenly over the spinach, then top with Parmesan cheese and breadcrumbs.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and let it bake for another 15 minutes until golden and bubbly.
- Allow the gratin to cool for a few moments before serving.
