Ingredients
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4 - 5
-
4
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1 - 1 1/2
-
1
-
-
-
-
-
Directions
Butternut Squash and Creamed Spinach Casserole, I don’t know where I got this recipe but it’s on a 3×5 card in my file if that gives you a hint My family has enjoyed this at Thanksgiving and all through the winter months for years It is REALLY BAD FOR YOU Probably why it tastes so good , I thought this was the best recipe i’ve tried using Butternut squash, and my most favorite, spinach!! My family seems to never get enough! Thank you so much for sharing! =D, This recipe is delicious Everyone always wants the recipe
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Steps
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1
Done
|
Thaw, Drain and Press the Spinach Until Very Dry. Set Aside in Colander or on Paper Towels. |
|
2
Done
|
Peel and Seed the Squash, Cut Lengthwise Into Pieces About 2-3 Inches Wide. |
|
3
Done
|
Adjust Your Mandoline to About 1/4 in Thick and Slice All Pieces (about the Size of Very Thick Potato Chips). |
|
4
Done
|
in a Heavy Skillet, Melt Half the Butter on Low Heat and Saut the Onion, Leek and Garlic Until They Are Tender and Translucent. Mix Well With the Spinach. |
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5
Done
|
Season Spinach Mix With Salt and Pepper. |
|
6
Done
|
Preheat Oven to 400f. |
|
7
Done
|
Use as Much of the Remaining Butter as You Like to Grease a 13x9-Inch Pyrex Casserole. |
|
8
Done
|
Layer the Bottom of the Casserole Tightly With Squash. Then Put a Layer of the Spinach Mixture Over That. Sprinkle Parmesan Over Each Layer of Spinach. |
|
9
Done
|
Continue Layering Squash and Spinach Mixture Until You Have 5 Layers of Squash and 4 Layers of Spinach. |
|
10
Done
|
Pour Cream Over Entire Mixture Until It Nearly Reaches the Top Layer of Squash. |
|
11
Done
|
Sprinkle a Heavy Layer of Parmesan Over the Entire Casserole. |
|
12
Done
|
Cover With Aluminum Foil and Bake For 40-45 Minutes or Until Squash Is Tender. the Cream Will Be Boiling. |
|
13
Done
|
Remove Foil and Bake For Another 15 Minutes or Until Parmesan Starts to Crust. |
|
14
Done
|
Remove and Let Cool For 10-15 Minutes. |
|
15
Done
|
Dig In! |
