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Sautéing spinach is an essential step in achieving the perfect Cozy Butternut Squash and Spinach Gratin. The goal is to wilt the spinach just enough to retain its vibrant green color while enhancing its flavor. To do this effectively, start with a preheated skillet over medium heat. Add a drizzle of olive oil and allow it to heat until shimmering.

Butternut Squash and Spinach Gratin

Embrace the flavors of fall with this Cozy Butternut Squash and Spinach Gratin. As the weather cools, this comforting dish combines buttery butternut squash with nutrient-rich spinach, layered in a creamy cheese blend of ricotta, Gruyère, and Parmesan. Enhanced with aromatic herbs like nutmeg and thyme, this gratin offers a delightful crunch on top. Perfect for family gatherings or a cozy night in, this recipe will warm your heart and satisfy your taste buds.
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Ingredients
  

1 medium butternut squash, peeled, seeded, and thinly sliced

4 cups fresh spinach, thoroughly washed and roughly chopped

1 cup ricotta cheese

1 cup grated Gruyère cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 teaspoon nutmeg (preferably freshly grated)

1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt (adjust to taste)

1 tablespoon olive oil

1/2 cup heavy cream

1/4 cup breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Sauté Spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic, sautéing it for about 1 minute until it becomes fragrant. Introduce the chopped spinach to the skillet and cook, stirring frequently, until wilted—this should take approximately 3 to 5 minutes. Once wilted, remove from heat and allow it to cool slightly.

      Prepare Squash Layer: Lightly grease a 9x13-inch baking dish. Begin by layering half of the butternut squash slices evenly across the bottom of the dish. Sprinkle with nutmeg, black pepper, and a light pinch of salt to enhance flavor.

        Add Ricotta Mixture: In a separate mixing bowl, combine the ricotta cheese with half of the grated Gruyère cheese, along with the dried thyme, and season lightly with salt and pepper. Evenly spread half of this creamy ricotta mixture over the squash layer in the baking dish.

          Layer Spinach: Distribute the sautéed spinach evenly over the ricotta layer, ensuring every bite gets a touch of green goodness.

            Repeat Layers: Add the remaining butternut squash slices on top of the spinach layer, followed by the remaining ricotta mixture. Finish by sprinkling the rest of the Gruyère cheese and the grated Parmesan cheese on top for a cheesy finish.

              Add Cream and Breadcrumbs: Gently pour the heavy cream over the entire gratin, allowing it to seep into the layers. To create a delightful crunch, evenly sprinkle breadcrumbs over the surface of the dish.

                Bake: Cover the dish loosely with aluminum foil to prevent over-browning. Place it in the preheated oven and bake for 30-35 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the top is beautifully golden brown and the squash is tender.

                  Garnish and Serve: Once out of the oven, let the gratin sit for about 5 minutes to set. Before serving, sprinkle freshly chopped parsley on top for a burst of color and freshness.

                    Prep Time, Total Time, Servings: 30 mins | 1 hr | Serves 6