Side Items

Butternut Squash and Spinach Casserole takes several minutes to prepare.

Butternut Squash and Spinach Casserole takes several minutes to cook.

Butternut Squash and Spinach Casserole makes 6 servings.

The ingredients for Butternut Squash and Spinach Casserole are:

2 pounds fresh spinach, stems discarded, or 2 (10-ounce) packages frozen leaf spinach, thawed
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
3/4 cup fat-free half-and-half
2 pounds butternut squash (1 large), peeled, quartered, and seeded
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)

Here is how you make Butternut Squash and Spinach Casserole:

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 1 tablespoon butter and 1 tablespoon of olive oil 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 half-and-half and stir to combine.Put oven rack in upper third of oven and preheat oven to 400?F. Coat shallow baking dish with cooking spray (9 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 fourth of squash and one third of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 20 to 25 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TXPATRIOT.

The nutritional information for Butternut Squash and Spinach Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 152.5

• Total Fat: 5.7 g
• Cholesterol: 8.6 mg
• Sodium: 500.9 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 7.0 g
• Protein: 5.6 g