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