Butternut Squash and Creamed-Spinach Gratin

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I thought this was absolutely delicious. I made it for two people, so those quantities are in brackets behind the recipe amount. Note: I also didn't wilt the spinach because obviously it's going to cook in the oven for like, 30 minutes. I suppose that would increase the liquid but I really didn't find it a problem. I also didn't find it necessary to dot the top with butter.
  • 3lb fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed (1 bag)
  • 5 tablespoons unsalted butter plus additional for greasing pan
  • 3/4 cup finely chopped onion (1 small)
  • 3 garlic cloves, minced(1 or 2)
  • 1.5 teaspoons salt (1/2 tsp or so)
  • 3/4 teaspoon black pepper
  • Rounded 1/4 teaspoon freshly grated nutmeg
  • 1 cup heavy cream (1/3 cup)
  • 4lb butternut squash (2 large), peeled, quartered, and seeded (1 squash)
  • 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)


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.


Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.

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.


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).


Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer (or just slice in thin slices in any shape).


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 (really covering the whole thing with foil is fine too). 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.

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