Creamy Butternut Squash and Spinach Gratin

Name: Creamy Butternut Squash and Spinach Gratin
Prep time: 30 min
Cook time: 50 min
Yield: 1 (3686 g)
Ingredients: 3 -3 1⁄2 lbs fresh spinach, stems discarded (or 3-4 packages frozen leaf spinach, thawed-10 oz.); 3 -5 tablespoons unsalted butter (plus additional for greasing pan-or use cooking spray to grease the pan); 3⁄4 cup finely chopped onion (1 small); 3 garlic cloves, minced; 1 1⁄2 teaspoons salt; 3⁄4 teaspoon black pepper (lemon pepper is good too); 1⁄4-1⁄2 teaspoon freshly grated nutmeg; 1 cup heavy cream (or use 1/2 and 1/2 or use evaporated milk); 4 lbs butternut squash, peeled, quartered, and seeded (2 large); 1⁄3-3⁄4 cup parmigiano-reggiano cheese, finely grated; 1⁄2 cup gruyere cheese (optional)

Creamy Butternut Squash and Spinach Gratin was pinched from <a href="http://www.food.com/recipe/creamy-butternut-squash-and-spinach-gratin-406731" target="_blank">www.food.com.</a>

"I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!..."

INGREDIENTS

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3 -3 1⁄2 lbs fresh spinach, stems discarded (or 3-4 packages frozen leaf spinach, thawed-10 oz.)

•

3 -5 tablespoons unsalted butter (plus additional for greasing pan-or use cooking spray to grease the pan)

•

3⁄4 cup finely chopped onion (1 small)

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3 garlic cloves, minced

•

1 1⁄2 teaspoons salt

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3⁄4 teaspoon black pepper (lemon pepper is good too)

•

1⁄4-1⁄2 teaspoon freshly grated nutmeg

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1 cup heavy cream (or use 1/2 and 1/2 or use evaporated milk)

•

4 lbs butternut squash, peeled, quartered, and seeded (2 large)

•

1⁄3-3⁄4 cup parmigiano-reggiano cheese, finely grated

•

1⁄2 cup gruyere cheese (optional)

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