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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary. | 2. Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl. | 3. Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine. | 4. Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended). | 5. Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes. | 6. Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated. | 7. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy! | 8. Note: | 9. If making individual gratins, bake 20-30 minutes. | 10. Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream. | 11. Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	3 - 3 1/2			0.0	0.0	0.0	0.0
butter	3 -5	tablespoons	unsalted	0.0	0.0	0.0	0.0
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	1 1/2	1/2		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
nutmeg	1/4 - 1/2	teaspoon	grated	0.0	0.0	0.0	0.0
heavy cream	1	cup	evaporated	408.0	3.2880000000000003	3.408	43.29600000000001
butternut squash	4	lb	peeled quartered seeded	816.4672	212.1	18.1437	1.8144
parmigiano reggiano cheese	1/3 - 3/4	cup	grated	-	-	-	-
gruyere cheese	1/2	cup		272.58	0.2376	19.6746	21.3444

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.