Description
This refined, vegetarian-friendly gratin highlights the natural, earthy sweetness of thin-sliced butternut squash layered with a rich, velvety garlic-infused spinach cream sauce. A perfect balance of textures and savory flavors, this sophisticated dish is guaranteed to be a crowd-pleaser for holiday gatherings or elevated weeknight meals.
Ingredients
1 large butternut squash, peeled, seeded and sliced into 1/8-inch rounds
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
4 cups fresh baby spinach, packed
1 cup heavy cream
1 cup Parmesan cheese, freshly grated
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Optional: 1/4 cup panko breadcrumbs for topping
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat and sauté the onion and garlic until softened.
Add the baby spinach and cook until just wilted, then remove from heat.
Stir in the heavy cream, half of the parmesan, nutmeg, salt, and pepper into the spinach mixture.
Arrange the squash rounds in overlapping layers in the prepared baking dish.
Pour the creamy spinach mixture evenly over the squash layers.
Sprinkle the remaining parmesan cheese (and breadcrumbs if using) over the top.
Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the squash is tender and the top is golden and bubbling.
Notes
Ensure the squash is sliced very thin using a mandoline or sharp knife for even cooking.
This dish can be assembled up to 24 hours in advance and kept refrigerated; bake just before serving.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg