If you’re looking for a show-stopping side dish that’s both elegant and comforting, this Butternut Squash Gratin with Creamed Spinach is the answer. Inspired by the classic French gratin, this dish layers sweet, nutty squash with rich, velvety spinach in a creamy Parmesan sauce. Whether paired with roasted meats or served as a vegetarian main course, this gratin is sure to impress.

Why This Recipe Shines

• Balanced Flavors: The natural sweetness of butternut squash contrasts beautifully with the savory, creamy spinach.
• Versatile: A perfect side for holiday feasts, dinner parties, or even a cozy night in.
• Elegant Presentation: The golden crust and colorful layers make it a feast for the eyes and the palate.

Ingredients You’ll Need (Serves 6–8)

For the Butternut Squash

• Butternut Squash: 2 medium (about 3 pounds each)
• Olive Oil: 2 tablespoons
• Salt and Black Pepper: To taste

For the Creamed Spinach

• Unsalted Butter: 2 tablespoons
• Onion: 1 small, finely chopped
• Garlic: 2 cloves, minced
• Fresh Spinach: 1 pound, washed and drained
• Heavy Cream: 1 cup
• Parmesan Cheese: ½ cup, grated (divided into two portions)
• Nutmeg: ¼ teaspoon, freshly grated
• Salt and Black Pepper: To taste

For Assembly

• Cooking Spray or Butter: To grease the baking dish
• Optional Toppings: Additional Parmesan, breadcrumbs, or Gruyère cheese for extra richness

Step-by-Step Instructions

Step 1: Prepare the Butternut Squash

1. Preheat your oven to 375°F (190°C).
2. Peel the butternut squashes, cut them in half lengthwise, and scoop out the seeds.
3. Slice the squash into ¼-inch thick pieces.
4. Toss the slices with olive oil, salt, and pepper, ensuring they are evenly coated.
5. Arrange the slices in a single layer on a baking sheet and roast for 20–25 minutes, until tender but not fully cooked. Set aside to cool slightly.

Step 2: Make the Creamed Spinach

1. Melt the butter in a large skillet over medium heat.
2. Add the onion and sauté for about 5 minutes, until soft and translucent.
3. Stir in the garlic and cook for another 1 minute.
4. Gradually add the spinach, stirring until wilted. This may take a few batches depending on the size of your skillet.
5. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 5–7 minutes, stirring occasionally, until slightly thickened.
6. Stir in ½ of the grated Parmesan cheese, the nutmeg, and season with salt and pepper. Remove from heat.

Step 3: Assemble the Gratin

1. Increase the oven temperature to 400°F (200°C).
2. Grease a large baking dish with cooking spray or butter.
3. Layer half of the roasted butternut squash slices in the bottom of the dish.
4. Spread the creamed spinach mixture evenly over the squash layer.
5. Top with the remaining squash slices.
6. Sprinkle the top layer with the remaining Parmesan cheese (or other desired toppings, like breadcrumbs or Gruyère).

Step 4: Bake the Gratin

1. Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and continue baking for an additional 15–20 minutes, until the top is golden and bubbly.
3. For a crispier finish, broil the gratin for 2–3 minutes. Keep a close eye to prevent burning.

Step 5: Rest and Serve

1. Let the gratin rest for 5–10 minutes before slicing. This helps the layers set and ensures cleaner portions.
2. Serve warm as a side dish alongside roasted poultry, grilled meats, or enjoy it as a vegetarian main course.

Pro Tips and Variations

• Cheese Options: Try swapping Parmesan with Gruyère, sharp cheddar, or Pecorino Romano for a different flavor profile.
• Herb Infusion: Add a sprig of thyme, sage, or rosemary to the cream for added depth.
• Vegetable Add-Ins: Layer thinly sliced potatoes, sautéed mushrooms, or caramelized onions for extra complexity.
• Advance Prep: Assemble the gratin a day ahead and refrigerate. Bring to room temperature before baking, or adjust the baking time if cooking directly from the fridge.

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 6g
• Carbohydrates: 22g
• Dietary Fiber: 5g
• Sugars: 4g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 220mg
  Note: Values are approximate and may vary depending on ingredients and serving sizes.

FAQs

1. Can I use frozen spinach?
Yes, just ensure it’s fully thawed and squeeze out excess water to avoid a watery gratin.

2. Is it necessary to peel the butternut squash?
Peeling the squash provides a smoother texture, but leaving the skin on is fine if you prefer a more rustic dish.

3. Can I make this vegan?
Absolutely! Use olive oil instead of butter, plant-based cream, and a vegan cheese alternative or nutritional yeast.

4. What main courses pair well with this gratin?
It complements roasted chicken, pork tenderloin, or grilled steaks beautifully. It’s also hearty enough to be a vegetarian main course.

5. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven or microwave individual portions.

Conclusion: A Delicious Blend of Comfort and Elegance

This Butternut Squash Gratin with Creamed Spinach brings together the best of sweet, savory, and creamy flavors in one stunning dish. Its versatility makes it perfect for family dinners, holiday feasts, or anytime you’re craving something comforting and impressive.

So, grab your apron, preheat the oven, and treat yourself and your loved ones to this decadent gratin. Every bite is a celebration of flavor and texture. Bon appétit! 🥘✨