1 hr 30 mins
Chef Erfolg's Note:
I don't know where I got this recipe but it's on a 3x5 card in my file if that gives you a hint. My family has enjoyed this at Thanksgiving and all through the winter months for years. It is REALLY BAD FOR YOU. Probably why it tastes so good.
My Private Note
Units: US | Metric
- 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
- 1Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels.
- 2Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide.
- 3Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips).
- 4In 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.
- 5Season spinach mix with salt and pepper.
- 6Preheat oven to 400°F.
- 7Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole.
- 8Layer 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.
- 9Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach.
- 10Pour cream over entire mixture until it nearly reaches the top layer of squash.
- 11Sprinkle a heavy layer of parmesan over the entire casserole.
- 12Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling.
- 13Remove foil and bake for another 15 minutes or until parmesan starts to crust.
- 14Remove and let cool for 10-15 minutes.
- 15DIG IN!
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Nutritional Facts for Butternut Squash and Creamed Spinach Casserole
Serving Size: 1 (311 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 282.3
- Calories from Fat 165
- Total Fat 18.3 g
- Saturated Fat 11.2 g
- Cholesterol 54.8 mg
- Sodium 317.9 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 6.5 g
- Sugars 5.0 g
- Protein 9.5 g