Butternut Squash with Mushrooms and Spinach Gratin
November 17, 2013
This is the time of year for fabulous vegetable gratins. For a potluck dinner today I brought three vegetables to the table in one dish. Delicious.
Butternut Squash with Mushrooms and Spinach Casserole Ingredients
- 1 Lg. Butternut Squash (cooked, peeled and cut in pieces)
- 1 lb. Mushrooms (sliced and sautéed)
- 1 Bag Fresh Spinach (1 T. Butter)
- 1/2 Bunch Green Onions (chopped)
- 2 T. Unsalted Butter
- 2 T. Flour
- 1 1/4 – 1-1/2 C. Whole Milk
- Salt and Freshly Ground Pepper
- Pinch of Nutmeg
Preparation
- Cook squash at 350 degrees for approx. 45 min.; let cool, peel and cut in bite size pieces
- Saute the mushrooms and set aside
- Saute the spinach with 1 T. Butter and set aside
- Begin the sauce by melting 2 T. unsalted butter, add the flour and combine; heat for about 2 minutes, whisk in the milk and bring to a boil while continuously stirring; add the salt, pepper and nutmeg; stir well and remove from heat
- Place the spinach and mushrooms in baking dish, sprinkle with Parmesan
- Add the squash, green onions and additional Parmesan; pour in the flour mixture and add more cheese
- Bake at 375 degrees for 50 -75 minutes
(Serves 6-8)
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