Butternut Squash And Creamed Spinach Casserole

This is one big casserole, but at the restaurant it was in individual dishes.

Ingredients

  • 3 1/2 pounds (2 medium) butternut squash, peeled and halved, seeds removed
  • 2 (9 oz.) packages frozen creamed spinach, prepared according to directions
  • 3 cloves garlic, minced
  • 2 yellow onions, chopped
  • 1 cup gruyere cheese, grated
  • 3/4 cup parmesan cheese, grated
  • 1-3 tablespoons heavy cream, or as needed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon ground nutmeg
  • kosher salt and freshly ground pepper, to taste

Directions

  1. Preheat oven to 400º F.
  2. Once you’ve removed the seeds, cut your butternut squash into small, equal-sized cubes and transfer to a bowl.
  3. Toss cubed squash with olive oil, then season with salt and pepper and lay out in a single layer on a baking sheet.
  4. Place in oven and roast for 20-25 minutes, or until fork tender. Remove from oven and set aside.
  5. Heat butter in a large pan or skillet over medium-high heat and saute onion until softened and translucent, about 8 minutes.
  6. During the last 1 minute of cooking, add garlic and cook until fragrant. Season with salt and pepper.
  7. Lower heat to medium and add cooked creamed spinach to onions and garlic.
  8. For a creamier gratin, stir in heavy cream 1 tablespoon at a time, until desired creaminess is achieved.
  9. Add nutmeg, stir everything together and cook for 5 minutes, or until thickened.
  10. Transfer mixture to a large 9×13-inch baking dish and sprinkle gruyere and parmesan cheese evenly over the top.
  11. Place baking dish in oven and bake for 15-20 minutes, or until cheese is melted and bubbly.
  12. Remove from oven and let cool 5 minutes before serving.

Source : allrecipes.com

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