While we’ve never had a problem with eating our vegetables, we love finding veggie dishes that we can’t get enough of, and this squash and spinach casserole is definitely one of the best we’ve come across. (We won’t go into detail about shoveling food into our faces, but it’s not a pretty picture.)
Seriously, this dish has a lovely sweetness from the butternut squash and it pairs perfectly with the creamed spinach. Cover it all with a generous sprinkling of cheese and you really can’t go wrong! You may have previously thought you had veggie-haters in your household, but just wait til they dig into this…you won’t believe it, they’ll be begging for more!
Butternut Squash And Creamed Spinach Casserole
- 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
- 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 9×13-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.
Recipe adapted from FoodSKM: below-content placeholder