Butternut Squash and Creamed-Spinach Gratin

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This indulgent butternut squash and creamed spinach gratin is a wonderful vegetarian dish that brings together earthy autumn flavours with a rich, velvety finish. By layering thinly sliced squash with a savoury nutmeg-spiced creamed spinach, you create a beautiful multi-textured bake that feels far more sophisticated than a standard side. The golden crust of Parmigiano-Reggiano adds a salty depth that perfectly balances the natural sweetness of the squash.

Ideal for a Sunday roast or as a standalone vegetarian main, this gratin is both comforting and nutritious. It is a fantastic way to elevate humble garden vegetables into a show-stopping centrepiece. For the best results, ensure the spinach is squeezed very dry to keep the cream sauce thick and luxurious, ensuring every forkful is perfectly seasoned and satisfying.

Ingredients for Butternut Squash and Creamed-Spinach Gratin

1.4kg fresh spinach, stems discarded, or 3 (275g) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
120g finely chopped onion (1 small)
3 gousses d'ail, hachées
1 1/2 cuillères à café de sel
3/4 cuillères à café de poivre noir
Rounded 1/4 teaspoons freshly grated nutmeg
240 ml de crème double
1.8kg butternut squash (2 large), peeled, quartered, and seeded
15g finely grated Parmigiano-Reggiano (60ml )
Un trancheur à lames réglables

How to make Butternut Squash and Creamed-Spinach Gratin

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, 3 to 5 minutes. Drain in a colander and rinse under cold water.

Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.

Melt 45ml butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Put oven rack in upper third of oven and preheat oven to 204°C. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).

Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.

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 top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or grill 3 inches from heat, 2 to 3 minutes.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.