Gluten Free Roasted Butternut Squash and Creamed Spinach Au Gratin
Nothing is more delicious than a roasted vegetable Au Gratin! This savory dish is great as a side dish or as a meal in itself.
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Wash the outside of the butternut squash and make slits in it with a knife. This is to stop it from exploding in the microwave. Cut off both ends of the squash. Place it into the microwave and cook about ten minutes. This softens it, making it easier to cut in half.
Remove squash from microwave and allow to cool. Cut it in half and remove the seeds. Brush olive oil on the flesh and place into a baking pan. Bake at 350 degrees until fairly tender. Remove from oven when flesh is soft and allow to cool. (see video above)
Wash your spinach under cool water. I steamed mine but if you don't have a steamer pot, you can cook it in a small amount of water. Cook just until wilted.
Remove spinach from pot and place into cheesecloth. If you don't have cheesecloth, you can use just a strainer and your hands. Once spinach is drained, chop into small pieces. (See video)
(I also used the spinach in the Spaghetti with Spinach and Roasted Pepper dish.)
Chop your onions and garlic and set aside in separate bowls. The onions will be cooked first, then you will add the garlic.
Heat some butter in a pan. Toss onions into pan and stir frequently. When the onions are softening, add your garlic. Cook garlic to eliminate rawness, but don't let it get brown. Once the vegetables are cooked, scoop into a bowl and allow to cool.
Drop the onions into the spinach bowl and mix together well. Sprinkle in nutmeg then measure out yogurt. Plop into spinach and add salt to taste. Stir well until all ingredients are blended together.
Remove skin from the cooled squash. Slice and cut into cubes. Place cubes into a baking dish. Combine spinach with the butternut squash and stir together well. Flatten out so everything is smooth and evently distributed. (see video)
Place parmesan cheese on top of the spinach and squash and then place pats of butter on top of that.
Cover the dish with tinfoil and place into a preheated 400 degree oven (make sure rack is in the center of oven). When the dish is hot and bubbly and the squash is easily pierced with a fork, remove the tinfoil and cook under the broiler for a few minutes until top browns. Serve and enjoy.
I added the Roasted Butternut Squash and Creamed Spinach Au Gratin to leftover Carrot and Sweet Potato Soup along with black beans and Parmesan cheese the next day for lunch. It was full of flavor and warmth. I love having leftovers.
Plain yogurt (gluten free)