BUTTERNUT SQUASH AND CREAMED SPINACH CASSEROLE
Steps:
- Preheat oven to 400º F. Once youâve 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.
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