CREAMED SPINACH STUFFED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 180°C/350°F.
- Place the halved butternut squash into a deep roasting pan then season with the salt.
- Pour the boiling water into the pan and cover with foil.
- Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
- While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
- Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
- Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
- Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
- Remove from the oven and serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 770 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
JANET'S SAUTEED YELLOW SQUASH AND SPINACH
I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.
Provided by Janet Knowles
Categories Spinach
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and garlic over medium heat.
- Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
- Add in the spinach.
- Sprinkle in the Morton Nature Seasoning.
- Continue to cook till the spinach is wilted (about another 4 minutes).
BUTTERNUT SQUASH AND CREAMED-SPINACH GRATIN
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Categories Gourmet Thanksgiving Fall Side Bake Casserole/Gratin Butternut Squash Spinach Milk/Cream Cheese Dairy Garlic Onion Buffet Parmesan Nutmeg Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Winter Vegetable Christmas Squash
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.
- Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
- Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
- Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
- Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
- Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.
QUICK CREAMED SPINACH
The inspiration for this creamy side dish came from a local restaurant. I lightened up the original recipe by using fat-free half-and-half and fat-free cream cheese. I goes great with most any entree. -Susan Geddie of Harker Heights, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until slightly thickened., Add the cream cheese, salt, nutmeg and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 131 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 704mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.
CREAMY BUTTERNUT SQUASH AND SPINACH GRATIN
I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!
Provided by Sharon123
Categories Spinach
Time 1h20m
Yield 8-10
Number Of Ingredients 11
Steps:
- If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary.
- Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl.
- Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
- Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended).
- Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes.
- Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated.
- Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy!
- Note:.
- If making individual gratins, bake 20-30 minutes.
- Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream.
- Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.
YELLOW SQUASH AND SPINACH CASSEROLE
Make and share this Yellow Squash and Spinach Casserole recipe from Food.com.
Provided by Veghead
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
- Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 126.6, Fat 7.6, SaturatedFat 3.1, Cholesterol 12.9, Sodium 446.7, Carbohydrate 11, Fiber 3.6, Sugar 2.8, Protein 6.2
CLASSIC CREAMED SPINACH
Using fresh spinach instead of frozen really enhances the flavor of this classic recipe from Ann Van Dyk of Wrightstown, Wisconsin. The hint of nutmeg makes this side dish even more appealing.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Remove from pan; set aside. Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes. , Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended. Bring to a boil; cook and stir until thickened, 2 minutes. Add the chopped spinach. Reduce heat to low; cook, uncovered, until heated through, 5 minutes.
Nutrition Facts : Calories 318 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 581mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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- Preheat the oven to 425°. Arrange the squash rounds on 2 rimmed baking sheets and brush with the olive oil. Season with salt and pepper and bake for 20 minutes, or until barely tender. Increase the oven temperature to 475°.
- Meanwhile, set a medium saucepan over moderately high heat. Add the spinach, 1 handful at a time, and cook, stirring frequently, until wilted. Drain the spinach, squeeze dry and coarsely chop.
- In the same saucepan, bring the heavy cream to a boil, then simmer over low heat until slightly thickened, about 3 minutes. Add the spinach and simmer, stirring occasionally, until creamy, but not runny. Season with salt and pepper, transfer to a plate and let cool.
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