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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.

Step 2

Peel the butternut squash, then slice into thin rounds (about 1/8-inch thick). Set aside.

Step 3

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.

Step 4

Add the fresh spinach to the skillet and cook for 2-3 minutes, until wilted. Remove from heat and set aside.

Step 5

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.

Step 6

Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the sauce for 3-4 minutes until it thickens.

Step 7

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.

Step 8

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.

Step 9

Repeat the layers with the remaining squash, spinach, and cheese sauce.

Step 10

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.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 12

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.

Step 13

Let the gratin rest for 5-10 minutes before serving. Enjoy this creamy and cozy dish as a side or main course!

Nutrition Facts

Serving size	(2287.3g)

Amount per serving	% Daily Value*
Calories	3305.9

Total Fat 230.4g	0%
Saturated Fat 130.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 668.0mg	0%
Sodium 4367.0mg	0%
Total Carbohydrate 180.7g	0%
Dietary Fiber 37.3g	0%
Total Sugars 44.5g
Protein 126.1g	0%

Vitamin D 214.7IU	0%
Calcium 4014.6mg	0%
Iron 16.3mg	0%
Potassium 3410.8mg	0%

*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.

Source of Calories

Fat: 62.8%

Protein: 15.3%

Carbs: 21.9%