Butternut Squash and Creamed Spinach Casserole

Recipe by Chef Erfolg
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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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