Ingredients
6 cups cubed peeled fresh acorn squash
1 tablespoon olive oil
1-1/2 cups onion, sliced thin
1/4 cup all-purpose flour
2 cups low-salt chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3/4 cup shredded Swiss cheese, divided
1 bunch fresh spinach, washed and trimmed
Instructions
Blanch the spinach in a pot of boiling water until just wilted. Remove spinach from the water with a slotted spoon and set aside. Use the same water to cook the cubed acorn squash in boiling water for 8 minutes or until tender. Drain and set aside.
Heat olive oil in a large nonstick skillet over medium heat; add onion, and saute 7 minutes or until golden brown. Remove onion from skillet, and set aside. Add flour to skillet and cook for 3 minutes. Gradually add broth, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.
Combine acorn squash, onion, 1/4 cup cheese, and blanched spinach in a bowl. Spoon acorn squash mixture into a 6-cup gratin dish coated with cooking spray or oil. Pour the sauce over the squash mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375 degrees F for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.
Yield: 4 servings
Credits
Recipe from: Author unknown
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