Directions: |
Directions:Preheat oven to 425°. Lightly grease a 2 quart baking dish, set aside. Peel the squash, slice to ¼ inch thickness. Remove the seeds from slices and halve large pieces. Arrange the slices on a 15“ x 10“ x 1“ baking pan, brush both sides lightly with olive oil. Season with salt and pepper then bake uncovered, 20 minutes. Remove. Increase oven temperature to 475°.
Meanwhile in a 4 to 6 quart Dutch oven cook the spinach in lightly salted water, half at a time, for 1 minute or until wilted. Drain and cool slightly, squeeze out excess liquid. Coarsely chopped spinach, set aside. In a medium sauce pan combine half-and-half and cornstarch, cook and stir until thickened and bubbly, stir in spinach. Spread mixture in the bottom of prepare a dish. Arrange squash over spinach mixture.
In a small bowl stir together Parmesan cheese and cream fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and the topping ¼ is lightly browned. Season to taste with salt and pepper, if desired. |
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Notes: |
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Notes: To make your own cream fraiche, in a small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.
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This recipe for Butternut Squash Gratin is from