Go Back
One of the most critical steps in creating a delicious butternut squash and spinach gratin is preheating your oven. Preheating ensures that your dish cooks evenly and achieves that perfect texture. When you place your gratin into a hot oven, the cooking process begins immediately, allowing for a consistent temperature throughout the cooking time. This is particularly important for a gratin, where you want the butternut squash to become tender while the cheese bubbles deliciously on top.

Butternut Squash and Spinach Gratin

Warm up your fall and winter gatherings with Cozy Butternut Squash and Spinach Gratin, a delicious combination of roasted butternut squash and vibrant spinach, topped with a golden cheese and breadcrumb crust. This comforting dish not only satisfies with its creamy texture and rich flavors but also offers impressive health benefits, packed with vitamins and antioxidants. Perfect as a side for any meal or as a standalone dish, it's sure to become a favorite for both family dinners and holiday feasts. Enjoy the warmth and nostalgia that this gratin brings!
Print Recipe Pin Recipe

Ingredients
  

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

4 cups fresh spinach, 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 (freshly grated if possible)

1 teaspoon dried thyme

1/2 teaspoon black pepper

1/4 teaspoon salt (or 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: Start by preheating your oven to 375°F (190°C).

    Sauté Spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and set aside to cool slightly.

      Prepare Squash Layer: In a greased 9x13-inch baking dish, layer half of the butternut squash slices evenly. Sprinkle with nutmeg, black pepper, and a pinch of salt.

        Add Ricotta Mixture: In a bowl, mix the ricotta cheese with half of the grated Gruyère cheese, thyme, and a little salt and pepper. Spread half of this ricotta mixture over the squash layer.

          Layer Spinach: Sprinkle the sautéed spinach over the ricotta layer evenly.

            Repeat Layers: Add the remaining butternut squash on top of the spinach, followed by the rest of the ricotta mixture. Finish with the remaining Gruyère cheese and the Parmesan cheese.

              Add Cream and Breadcrumbs: Pour the heavy cream evenly over the top of the gratin. Then, sprinkle breadcrumbs over the dish for a crunchy topping.

                Bake: Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30-35 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the squash is tender.

                  Garnish and Serve: Once out of the oven, let it sit for about 5 minutes. Garnish with fresh parsley before serving.

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