Butternut Squash and Creamed Spinach Gratin is one of those dishes that pleases almost everyone. I’ve been making it for years, and it’s usually a hit. It’s creamy, but not too creamy. It’s cheesy, but not too cheesy. It’s comforting, but not cloying. It’s earthy yet it feels like a special occasion.
When we visited my parents last spring, my mother and I sat down and went through both of her recipe boxes together, mining for memories. I was surprised to find how many recipes I had sent to my parents over the years, including this one. Each of the recipes I had sent was covered with my hand-written notes and tips, but the sheets of paper were still very clean, and I don’t recall my mother ever commenting on her results. I do wonder if she ever even tried any of those recipes!
I sent my dad bread and butter pickles a few years ago – it was ridiculously expensive to ship them. Probably my fault because I disclosed the contents – perishable, breakable, etc. But anyway, my dad hated them. Too much spice. Not enough like Vlasic pickles. Oh well, More recently I offered to overnight a loaf of sourdough bread to my dad, and he called me off – No more comestibles! Comestibles? I think he’s the only person I’ve heard utter that word out loud. I should have listened!
Fast forward to recent times – we just returned from visiting my parents again. My parents rarely cook, so my plan had been that Ron and I would do the cooking. Cooking is just too difficult for my mother at this point. She has mobility issues, so even shopping is a challenge. I don’t mind doing the shopping and the cooking, but I was stymied by what I should prepare. My dad is so picky! I thought of making Butternut Squash Gratin for my parents, but then I though again. Two cloves of garlic and nutmeg – nope. Come to think of it, Ron’s Dad wouldn’t go near garlic either!
So, Ron and I ended up stopping at the grocery store for yogurt and fruit and other staples for us, and a few things that my mother had asked that we pick up for her. Other than one regretful restaurant experience, we each just fended for ourselves during the visit. Everyone was content.
We’re home now, and I was happy to make Butternut Squash Gratin with Creamed Spinach for just Ron and me. The butternut squash were pulled out of the freezer – harvested last fall, then cubed, vacuum-sealed and frozen. The spinach was also from our garden, fresh-picked today. Perfect – this is a lovely, comforting aromatic dish (for most people). Enjoy.
Butternut Squash Gratin with Creamed Spinach
Equipment
- baking dish, with lid (my baking dish is 3.5 quarts, but I'm guessing that a 2-quart baking vessel would be adequate)
Ingredients
- 1 large butternut squash (about two pounds before trimming and de-seeding)
- 1 onion
- 2 cloves garlic
- 20 ounces fresh baby spinach
- 4 T butter (2 T for sautéing aromatics; 2 T for breadcrumb mixture)
- 1 t salt
- 1/4 t black pepper
- 1/2 t nutmeg
- 1/2 cup heavy cream
- 1/3 cup sourdough breadcrumbs
- 1/3 cup finely grated Parmigiano-Reggiano
Instructions
- Prep veg – Partially thaw the butternut squash cubes (if frozen), or peel and deseed your squash (if working with a fresh squash). In either case, cut the squash into 1/2" cubes. Finely chop the onion. Mince the garlic.
- Cook and prep the spinach – Bring 1 inch water to a boil over high heat. Add spinach, a few handfuls at a time, and cook, turning until wilted. Drain in a colander and rinse under cold water. Squeeze the water out of the spinach, then give it a rough chop. Put the chopped spinach in a mixing bowl, and set it aside.
- Cook the aromatics and make the filling – Melt 2 T butter over moderately low heat, then cook onion and garlic in the butter, stirring, until softened. Add onion mixture to the bowl with the spinach. Add the salt, pepper, nutmeg, and cream. Stir to combine, then fold in the cubed butternut squash.
- Preheat the oven and prep the baking dish; make the breadcrumb topping – Preheat the oven to 400°F. Coat the inside of your baking dish with cooking spray. Combine 1/3 cup Parmesan with 1/3 cup sourdough breadcrumbs. Melt 2 T butter in the microwave and stir the melted better into the breadcrumb mixture.
- Assemble the Gratin and Bake – Add the squash and spinach mixture to your baking dish, and sprinkle the Parmesan breadcrumb mixture evenly over the top. Cover, and bake for 30 minutes, or until squash is tender and the gratin is bubbling. Uncover and broil for 3-5 minutes, until browned in spots. Allow to cool a bit before serving.
Notes
