Be the first to Swiss cheese and spinach make an interesting complement to acorn squash in this casserole. This is quite easy to make and a delightful change to standard side dishes.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 10 ounces fresh spinach, washed and stems trimmed
- 6 cups cubed peeled fresh acorn squash
- 2 Tablespoons butter
- 1-1/2 cups onion, sliced thin
- 1/4 cup all-purpose flour
- 1-1/2 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 3/4 cup shredded Swiss cheese, divided use
Preparation:
Bring a large pot of water to the boil. Blanch spinach about 30 seconds, just until wilted, and remove with a slotted spoon to a colander to thoroughly drain. Then transfer to a large bowl.
Add acorn squash to the same pot of boiling water. Cook about 8 minutes, until tender. Drain thoroughly and add to the spinach in the bowl. Set aside.
Preheat oven to 375 F. Spray a casserole dish with vegetable oil.
Melt butter in a large nonstick skillet over medium heat. Gently saute onion in the butter until lightly golden and softened. Stir in flour and cook, stirring constantly, for 3 minutes. Whisk in broth gradually and continue cooking, while stirring, about 5 minutes until thickened. Add cream and bring back to a simmer. Remove from heat and stir in salt, pepper, and nutmeg.
Add 1/4 cup of the Swiss cheese to the spinach and acorn squash. Toss to combine. Spread vegetables evenly in the casserole and top with the sauce. Sprinkle remaining 1/2 cup Swiss cheese over the top.
Bake 30 minutes, until hot and bubbly. Broil 3 minutes to lightly brown the top. Let rest for 10 minutes before serving.
Yield: 4 servings
Add acorn squash to the same pot of boiling water. Cook about 8 minutes, until tender. Drain thoroughly and add to the spinach in the bowl. Set aside.
Preheat oven to 375 F. Spray a casserole dish with vegetable oil.
Melt butter in a large nonstick skillet over medium heat. Gently saute onion in the butter until lightly golden and softened. Stir in flour and cook, stirring constantly, for 3 minutes. Whisk in broth gradually and continue cooking, while stirring, about 5 minutes until thickened. Add cream and bring back to a simmer. Remove from heat and stir in salt, pepper, and nutmeg.
Add 1/4 cup of the Swiss cheese to the spinach and acorn squash. Toss to combine. Spread vegetables evenly in the casserole and top with the sauce. Sprinkle remaining 1/2 cup Swiss cheese over the top.
Bake 30 minutes, until hot and bubbly. Broil 3 minutes to lightly brown the top. Let rest for 10 minutes before serving.
Yield: 4 servings
