Butternut Squash and Creamed Spinach Casserole

“I don't know where I got this recipe but it's on a 3x5 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.”
1hr 30mins

Ingredients Nutrition


  1. Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels.
  2. Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide.
  3. Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips).
  4. In a heavy skillet, melt half the butter on low heat and sauté the onion, leek and garlic until they are tender and translucent. Mix well with the spinach.
  5. Season spinach mix with salt and pepper.
  6. Preheat oven to 400°F.
  7. Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole.
  8. 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. Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach.
  10. Pour cream over entire mixture until it nearly reaches the top layer of squash.
  11. Sprinkle a heavy layer of parmesan over the entire casserole.
  12. Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling.
  13. Remove foil and bake for another 15 minutes or until parmesan starts to crust.
  14. Remove and let cool for 10-15 minutes.
  15. DIG IN!

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