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1
Peel potatoes, cut in half.
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2
Place in a large saucepan and cover with boiling or hot water.
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3
Cover saucepan and bring back to the boil.
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4
Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
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5
Drain potatoes and mash.
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6
Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
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7
You should have about 6 cups.
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8
Squeeze handfuls of spinach until fairly dry.
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9
Coarsely chop if not already chopped.
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10
Place in a medium size bowl.
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11
Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
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12
Drain off any liquid from thawed squash.
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13
Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
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14
Preheat oven to 350*F.
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15
Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
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16
Spoon one third of the potato mixture into buttered dish and spread til smooth.
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17
Evenly spread with all of the squash mixture.
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18
Spread with half of remaining potatoes, then all of spinach mixture.
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19
Top with a layer of remaining potatoes, then sprinkle with cheese.
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20
Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
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21
To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
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22
Then withdraw knife and lightly touch to see if it has become very warm.
