Butternut Squash and Creamed-Spinach Gratin

Butternut Squash and Creamed-Spinach Gratin
Photo by Romulo Yanes

Ingredients

  • ¾ teaspoon black pepper
  • 5 tablespoons unsalted butter
  • ½ ounce finely grated Parmigiano-Reggiano
  • 4 pounds butternut squash
  • 1 cup heavy cream
  • ¼ teaspoon freshly grated nutmeg
  • additioanl butter for greasing pan
  • + 5 more ingredients
    • 1 ½ teaspoons salt
    • 1 adjustable-blade slicer
    • 3 pounds fresh spinach
    • ¾ cup onion
    • 3 garlic cloves

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 i...

View full recipe at Epicurious

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