Creamy Butternut Squash and Spinach Gratin
Indulge in the comforting decadence of this Creamy Butternut Squash and Spinach Gratin, a perfect blend of autumnal flavors and velvety textures. Thinly sliced butternut squash and tender sautéed spinach are layered in a rich, cheesy béchamel sauce made with parmesan and gruyere, enhanced with hints of nutmeg for a touch of warmth. Topped with a crisp, golden panko and cheese crust, this gratin bakes to perfection in just under an hour, offering a satisfying balance of creamy and crunchy. Whether served as a luxurious side dish for a holiday feast or a hearty vegetarian main course, this dish is sure to impress with its blend of seasonal vegetables and indulgent flavors.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 8 cups (loosely packed) fresh spinach
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup (grated) parmesan cheese
- 1.5 cups (grated) gruyere cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (freshly ground) black pepper
- 0.25 teaspoon ground nutmeg
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 cloves (minced) garlic
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Peel the butternut squash, then slice into thin rounds (about 1/8-inch thick). Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, stirring frequently to prevent burning.
Add the fresh spinach to the skillet and cook for 2-3 minutes, until wilted. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to create a roux.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the sauce for 3-4 minutes until it thickens.
Turn off the heat and stir in the grated parmesan cheese (1 cup) and 1 cup of the grated gruyere cheese, reserving 0.5 cup for the topping. Mix until the cheese has melted into the sauce. Season with salt, black pepper, and ground nutmeg.
In the prepared baking dish, layer half of the sliced butternut squash, followed by half of the cooked spinach. Pour half of the cheese sauce over the vegetables.
Repeat the layers with the remaining squash, spinach, and cheese sauce.
In a small bowl, combine the panko breadcrumbs, the reserved 0.5 cup of grated gruyere cheese, and 1 tablespoon of olive oil. Sprinkle this mixture evenly over the top of the gratin.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
Let the gratin rest for 5-10 minutes before serving. Enjoy this creamy and cozy dish as a side or main course!
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4367 mg | 190% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 44.5 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 4015 mg | 309% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3411 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
