Best Butternut Squash And Creamed Spinach Casserole Recipes

BUTTERNUT SQUASH AND CREAMED SPINACH CASSEROLE

Steps:

• Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels.
• Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide.
• Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips).
• In a heavy skillet, melt half the butter on low heat and sauté the onion, leek and garlic until they are tender and translucent. Mix well with the spinach.
• Season spinach mix with salt and pepper.
• Preheat oven to 400°F.
• Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole.
• Layer the bottom of the casserole tightly with squash. Then put a layer of the spinach mixture over that. Sprinkle parmesan over each layer of spinach.
• Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach.
• Pour cream over entire mixture until it nearly reaches the top layer of squash.
• Sprinkle a heavy layer of parmesan over the entire casserole.
• Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling.
• Remove foil and bake for another 15 minutes or until parmesan starts to crust.
• Remove and let cool for 10-15 minutes.
• DIG IN!

BUTTERNUT SQUASH AND CREAMED SPINACH CASSEROLE

Steps:

• Preheat oven to 400º F. Once you’ve removed the seeds, cut your butternut squash into small, equal-sized cubes and transfer to a bowl. Toss cubed squash with olive oil, then season with salt and pepper and lay out in a single layer on a baking sheet. Place in oven and roast for 20-25 minutes, or until fork tender. Remove from oven and set aside. Heat butter in a large pan or skillet over medium-high heat and saute onion until softened and translucent, about 8 minutes. During the last 1 minute of cooking, add garlic and cook until fragrant. Season with salt and pepper. Lower heat to medium and add cooked creamed spinach to onions and garlic. For a creamier gratin, stir in heavy cream 1 tablespoon at a time, until desired creaminess is achieved. Add nutmeg, stir everything together and cook for 5 minutes, or until thickened. Transfer mixture to a large 9x13-inch baking dish and sprinkle gruyere and parmesan cheese evenly over the top. Place baking dish in oven and bake for 15-20 minutes, or until cheese is melted and bubbly. Remove from oven and let cool 5 minutes before serving.