Butternut Squash Gratin

Makes 8 servings.

1 3/4 to 2 pounds butternut squash
1 Tablespoon olive oil
Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 Tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche

  1. Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside.
  2. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch
  3. baking pan. Brush both sides lightly with olive oil.
  4. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 F.
  5. Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside.
  6. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish.
  7. Arrange squash over spinach mixture. In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until
  8. squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired.

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