Everyone knows I am always making vegetable gratins or all shapes and sizes, so it is a complete mystery to me why I have never before made a butternut squash variety. So, I put my mind to it and came up with the idea of putting a layer of spinach hidden in the middle.
Always trying to push the boundaries, especially time saving ones, just so I can share them with you, I experimented putting the spinach in raw and letting it cook in the cream I was really pleased with the result.
There is something so comforting about spinach and cream. Sort of nursery food. Just what we need as the nights draw in.
Butternut Squash and Spinach Gratin
I used baby spinach but I recon true spinach could work the same way as long as the stems where removed and it was quite small and tender. It would also have to be washed as true spinach can be gritty, and drained very well so that the gratin did not become watery.
1 large butternut squash
600mls double cream
3 cloves of garlic
Couple of sprigs of rosemary
2 large handfuls of baby spinach
Sea salt and freshly ground black pepper
Put the cream and the milk in a large saucepan with the garlic and rosemary. Bring to the boil and then turn the heat right down and let the mixture boil away very gently for about 30 minutes. Make sure it does not boil over or catch on the bottom. Stir very now and then. Meanwhile preheat the oven to 170C. Peel the butternut squash with a knife. It is easier to do this if you cut it in half where the straight part of the squash begins to fatten. Remove the seeds and cut the sqash into thin slices. I used a mandolin. Place half the slices in the bottom of a gratin dish. Add the spinach and cover with the remaining slices. Remove the cream from the heat and season really well with salt and plenty of pepper. Pour the cream through a course sieve over the gratin. Cover with tin foil and bake in the middle of the oven for about 1 hour, removing the tinfoil for the last 10 minutes. Leave to rest for 5 minutes before serving