Gourmet
4.9
(182)
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
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Active Time
1 1/4 hr
Total Time
2 hr
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Ingredients
8–10 servings
3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 pounds butternut squash (2 large), peeled, quartered, and seeded
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
Special Equipment
An adjustable-blade slicer
Preparation
Step 1
If using fresh spinach, bring 1 inch 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 and rinse under cold water.
Step 2
Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
Step 3
Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
Step 4
Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
Step 5
Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
Step 6
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 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.
Cooks' Note
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Reviews (182)
Back to TopTriangleWaxed paper in the oven? I don’t think that’s a good idea .
Anonymous
Delray Beach, Florida
10/11/2022
I love this recipe.
mellon6
Philadelphia
12/20/2020
I used this recipe for a late-fall CSA haul empty-the-fridge dish. Used a mandoline for the squash slicing, and a combo of mature fresh spinach, collard greens and kale for the greens. I did blanch the kale and collards, and slice after. The spinach I sliced beforehand and added to the saute. Great, and I think the other greens added more texture and flavor than it would have had with spinach alone.
anniegt
Bostonish
11/23/2020
This recipe made a lot for an underwhelming side dish. I suppose it may have turned out better if I'd halved it, but still spread the layers out in a 9x13 pan and really let the squash brown up nice.
liz002
Hobart,NY
10/15/2020
This was tremendous. Very easy to make (if you have a mandolin) and quite delicious. It was the perfect accompaniment to some seasoned grilled pork chops. My son was over for dinner - he's a sous chef - and he asked for the recipe. It's that good.
penntex
Lawrence, KS
3/29/2020
This was absolutely fabulous. I halved it and it came out great. I served it to my son, a sous chef, and he asked if I would send him the recipe! VERY, VERY TASTY!
penntex
Lawrence, KS
3/27/2020
I reread this recipe so many times to make sure I didn't somehow leave out a key step or ingredient because it turned out truly awful. Way undersalted, no flavor, just a soggy, nasty mess. If I had to make again (which, in case you couldn't tell, I probably won't), I would add significantly more cheese, as well as red pepper flakes, and panko.
Anonymous
Oakland, CA
1/27/2020
Note to self for next time: pancetta (or bacon) good addition with onions, more onions. Added Tbsp of curry powder along with nutmeg and pepper flakes. Would have preferred 3 lbs froz spinach and 3 lbs butternut, and just use the food processor to slice, thick enough, mandolin too much work for this much hard squash. Added T.J's shredded Parmesan cheese with each layer. Try pouring another half cup or more of cream or Evap Milk over the top after completing build. Wanted more salt, but maybe just me. Pyrex baking pan perfect, no issue. Made this today for church Christmas dinner, it went fast, so these are just my notes for remembering what I did or thoughts on improvements.
kwp1245
Miami FL
12/9/2019
Stunned at how good this dish turned out. My children even liked this - yes, I had to add a little extra cheese but when have my kids ever eaten squash and spinach without a battle??? Never. Until this. My spouse and I with more mature pallets devoured it. I agree with the comment below - this would make a really nice Thanksgiving side dish.
winterfamily1009
Colorado
11/14/2019
Surprised at how good this was. I didn't even boil and remove the liquid from the spinach because I hate doing that. Instead, I sauted it with the garlic and onion then let it cook in the cream until it thickened. It was so good, now I am thinking about using it as a side dish for Thanksgiving.
hannahmattina
michigan
11/5/2019
Loved this, I was more generous with the Parmesan and cooked the fresh spinach with the onion in the skillet. Easy recipe that only uses 2 pans. A new favorite.
mailman1605
Omaha
7/1/2019
Great!!! Delicious and great dish for my gluten free son. Definitely company worthy and pretty.Just because it is what I had, these are the adjustments that I made. I made about 1/2 -3/4 recipe but used full cream and about 3/4 of 1 squash. Added the sprinkle of red pepper.
beckysantos23
Sacramento, CA
4/23/2019
I thought it was delicious and will make it again. I cook for one; very easy to scale down to single serving, probably because I cubed the squash instead of slicing. Only other change was topping with toasted garlic breadcrumbs--which I strongly suggest.
Anonymous
Denver CO
3/11/2019
This recipe needs adjusting. The cooking time needs to be longer to ensure the Squash is cooked tender. More cream is needed in the spinach. Also more nutmeg. But not sure if I would make this again because the combination flavors is not a wow for me.
westsidecook
NYC
12/26/2018
Savory, delicious.
Anonymous
Decatur, GA
11/11/2018
TagsGratinCasseroleButternut SquashSquashVegetableSpinachLeafy GreensParmesanCheeseDairySideDinnerGluten FreeNut FreeVegetarianThanksgivingFallWinterGourmet
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