Butternut Squash Gratin With Creamed Spinach

by famed chef Daniel Boulud Can be made the day before. (individual gratins will be neatest if you use squash with long, even necks.)

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2 (2 lb)  butternut squash, necks only, peeled and each cut crosswise into sixteen 1/4-inch-thick rounds
• 1  tablespoon extra virgin olive oil
•  salt & freshly ground black pepper
• 1 (10 ounce) bag  cleaned spinach, stemmed and rinsed
• 1 1⁄4 cups heavy cream
• 2  tablespoons creme fraiche
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Preheat the oven to 425°. Arrange the squash rounds on 2 rimmed baking sheets and brush with the olive oil. Season with salt and pepper and bake for 20 minutes, or until barely tender. Increase the oven temperature to 475°.
2. Meanwhile, set a medium saucepan over moderately high heat. Add the spinach, 1 handful at a time, and cook, stirring frequently, until wilted. Drain the spinach, squeeze dry and coarsely chop.
3. In the same saucepan, bring the heavy cream to a boil, then simmer over low heat until slightly thickened, about 3 minutes. Add the spinach and simmer, stirring occasionally, until creamy, but not runny. Season with salt and pepper, transfer to a plate and let cool.
4. Lightly oil a large, shallow baking dish. In a small bowl, stir the crème fraîche into the Parmesan. Spread the Parmesan cream on 8 squash rounds. Arrange 8 of the remaining rounds in the baking dish. Spoon a scant tablespoon of the creamed spinach over each round. Repeat this layering 2 more times and top with the rounds spread with Parmesan cream.
5. Cover the gratins with foil and bake until heated through, about 10 minutes.
6. Preheat the broiler. Uncover and broil the gratins for 2 minutes, or until browned.
7. Transfer to plates and serve.