Butternut Squash And Creamed Spinach Casserole

Name: Butternut Squash And Creamed Spinach Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs butternut squash, usually 2-3 large, peeled and seeded; 4 (10 ounce) packages frozen spinach, chopped and well drained; 1 onion, halved and thin shaved on a mandoline; 1 leek, sliced thin (white and light green only); 1 tablespoon minced garlic clove (about 4 cloves); 1/2 cup unsalted butter, halved; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 - 1 1/2 cup whipping cream; 1 cup parmesan cheese or 1 cup parmigiano-reggiano cheese

Servings: persons

1
Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels.
2
Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide.
3
Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips).
4
In a heavy skillet, melt half the butter on low heat and saute the onion, leek and garlic until they are tender and translucent. Mix well with the spinach.
5
Season spinach mix with salt and pepper.
6
Preheat oven to 400u00b0F.
7
Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole.
8
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.
9
Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach.
10
Pour cream over entire mixture until it nearly reaches the top layer of squash.
11
Sprinkle a heavy layer of parmesan over the entire casserole.
12
Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling.
13
Remove foil and bake for another 15 minutes or until parmesan starts to crust.
14
Remove and let cool for 10-15 minutes.
15
DIG IN!

1153

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 -5 lbs butternut squash, usually 2-3 large, peeled and seeded, 4 (10 ounce) packages frozen spinach, chopped and well drained, 1 onion, halved and thin shaved on a mandoline, 1 leek, sliced thin (white and light green only), and more.

Yes, Butternut Squash And Creamed Spinach Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!