F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Butternut Squash Gratin with Creamed Spinach

  • ACTIVE: 50 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN

Daniel Boulud's individual gratins will be neatest if you use squash with long, even necks.

  1. Two 2-pound butternut squash, necks only, peeled and each cut crosswise into sixteen 1/4-inch-thick rounds
  2. 1 tablespoon extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. One 10-ounce bag cleaned spinach, stemmed and rinsed
  5. 1 1/4 cups heavy cream
  6. 2 tablespoons crème fraiche
  7. 1/4 cup freshly grated Parmesan
  1. Preheat the oven to 425°. Arrange the squash rounds on 2 rimmed baking sheets and brush with the olive oil. Season with salt and pepper and bake for 20 minutes, or until barely tender. Increase the oven temperature to 475°.
  2. Meanwhile, set a medium saucepan over moderately high heat. Add the spinach, 1 handful at a time, and cook, stirring frequently, until wilted. Drain the spinach, squeeze dry and coarsely chop.
  3. In the same saucepan, bring the heavy cream to a boil, then simmer over low heat until slightly thickened, about 3 minutes. Add the spinach and simmer, stirring occasionally, until creamy, but not runny. Season with salt and pepper, transfer to a plate and let cool.
  4. Lightly oil a large, shallow baking dish. In a small bowl, stir the crème fraèche into the Parmesan. Spread the Parmesan cream on 8 squash rounds. Arrange 8 of the remaining rounds in the baking dish. Spoon a scant tablespoon of the creamed spinach over each round. Repeat this layering 2 more times and top with the rounds spread with Parmesan cream.
  5. Cover the gratins with foil and bake until heated through, about 10 minutes. Preheat the broiler. Uncover and broil the gratins for 2 minutes, or until browned. Transfer to plates and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.