Description
This sophisticated vegetarian gratin blends the natural, earthy sweetness of thin-sliced butternut squash with a velvety, garlic-infused spinach cream sauce. A perfect addition to any festive table or a cozy weeknight dinner, this dish offers a refined, gluten-free comfort food experience. Each layer is carefully seasoned with a touch of nutmeg and finished with fresh parmesan, creating a melt-in-your-mouth foundation that pairs beautifully with roasted poultry or hearty legume dishes. It is an elegant, wholesome way to elevate seasonal produce with minimal effort and maximum flavor.
Ingredients
1 butternut squash (peeled, seeded, and thinly sliced)
1 cup white onion, finely diced
2 cloves garlic, minced
10 oz fresh baby spinach
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 tsp ground nutmeg
2 tbsp olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and grease a baking dish.
Heat olive oil in a skillet and sauté the onion until translucent.
Add the minced garlic and spinach to the skillet, cooking until the spinach is wilted.
Stir in the heavy cream, nutmeg, salt, and pepper, letting the mixture simmer for 2 minutes.
Arrange half of the butternut squash slices in the prepared baking dish.
Spread the creamy spinach mixture over the squash layer.
Top with the remaining squash slices.
Sprinkle the parmesan cheese evenly over the top.
Cover with foil and bake for 30 minutes, then remove foil and bake for another 15-20 minutes until the squash is tender and the top is golden.
Notes
You can assemble this casserole ahead of time and store it in the refrigerator until ready to bake. If baking chilled, add 10 minutes to the covered cook time. For extra texture, try sprinkling toasted breadcrumbs or crushed walnuts on top during the last 5 minutes of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg