Butternut Squash with Mushrooms and Spinach Gratin

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

1. Cook squash at 350 degrees for approx. 45 min.; let cool, peel and cut in bite size pieces
2. Saute the mushrooms and set aside
3. Saute the spinach with 1 T. Butter and set aside
4. 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
5. Place the spinach and mushrooms in baking dish, sprinkle with Parmesan
6. Add the squash, green onions and additional Parmesan; pour in the flour mixture and add more cheese
7. Bake at 375 degrees for 50 -75 minutes

(Serves 6-8)