Creamy butternut squash and spinach gratin is a comforting and flavorful dish that is perfect for a cozy meal. The combination of roasted butternut squash, sautéed spinach, and creamy sauce creates a rich and satisfying dish that is sure to please everyone at the table. This recipe is easy to follow and can be made with just a few simple ingredients. With its vibrant orange color and creamy texture, butternut squash and spinach gratin is a stunning dish that is sure to impress your guests.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Categories Gourmet Thanksgiving Fall Side Bake Casserole/Gratin Butternut Squash Spinach Milk/Cream Cheese Dairy Garlic Onion Buffet Parmesan Nutmeg Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Winter Vegetable Christmas Squash
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
- Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
- Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
- Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
- Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
- Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.
BUTTERNUT SQUASH GRATIN
This is an amazing side dish for Thanksgiving, the holidays, or anytime. There are never any leftovers when I make this.
Provided by lyss8
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.
- Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.
- Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.
- Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 21.7 g, Cholesterol 28 mg, Fat 10.1 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 238 mg, Sugar 4.5 g
CREAMY BUTTERNUT SQUASH AND SPINACH GRATIN
I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!
Provided by Sharon123
Categories Spinach
Time 1h20m
Yield 8-10
Number Of Ingredients 11
Steps:
- If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary.
- Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl.
- Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
- Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended).
- Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes.
- Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated.
- Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy!
- Note:.
- If making individual gratins, bake 20-30 minutes.
- Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream.
- Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.
BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all purpose flour, milk, Campbell's® Cream of Chicken Soup, onion powder, kosher salt, freshly ground black pepper, fresh thyme leaf, shredded sharp cheddar cheese, shredded gruyère cheese, grated parmesan cheese, butternut squash, shredded sharp cheddar cheese, shredded gruyère cheese, seasoned bread crumbs, fresh thyme leaf
Provided by Campbell's
Categories Dinner
Yield 9 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C).
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir for 1 minute more, or until the flour turns light golden brown in color. Slowly pour the milk, stirring constantly, and cook, still stirring, until the mixture thickens slightly, 2-3 minutes.
- Add the Campbell's® Cream of Chicken Soup and stir to combine. Add the onion powder; salt; pepper; thyme; and the cheddar, Gruyère, and Parmesan cheeses. Stir for about 2 minutes, or until the cheese has melted completely. Remove the pot from the heat.
- Arrange ⅓ of the butternut squash slices on the bottom of an 8-inch square baking dish. Spread ⅓ of the sauce on top of the squash. Repeat with the remaining squash and sauce to make 2 more layers.
- Bake the gratin for 35 minutes, until the butternut squash is tender.
- Remove the gratin from the oven and turn the broiler on high.
- Sprinkle the cheddar and Gruyère cheeses over the gratin in an even layer. Top with the bread crumbs and thyme.
- Return the gratin to the oven and broil until the cheese is melted and the bread crumbs are toasted, 1-3 minutes. Keep a close eye on the dish to prevent burning.
- Allow the gratin to cool for about 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
BUTTERNUT SQUASH AND CREAMED SPINACH CASSEROLE
I don't know where I got this recipe but it's on a 3x5 card in my file if that gives you a hint. My family has enjoyed this at Thanksgiving and all through the winter months for years. It is REALLY BAD FOR YOU. Probably why it tastes so good.
Provided by Chef Erfolg
Categories Spring
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 282.3, Fat 18.4, SaturatedFat 11.2, Cholesterol 54.8, Sodium 317.9, Carbohydrate 25.4, Fiber 6.6, Sugar 5, Protein 9.6
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
Tips:
- Choose the right squash. Look for butternut squash that is firm and has a deep orange color. Avoid squash that is bruised or has soft spots.
- Roast the squash before mashing it. Roasting the squash intensifies its flavor and makes it creamy and smooth.
- Use fresh spinach. Fresh spinach has a brighter flavor and more nutrients than frozen spinach.
- Season the gratin to taste. Add salt, pepper, and nutmeg to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Bake the gratin until it is golden brown and bubbly. This usually takes about 30 minutes.
Conclusion:
Creamy butternut squash and spinach gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is creamy, cheesy, and flavorful, and it is sure to be a hit with your family and friends. Serve it with roasted chicken or fish, or as a main course with a side salad.
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