Scalloped Acorn Squash and Spinach
- 6 cups cubed peeled fresh acorn squash
- 1 tablespoon olive oil
- 1-1/2 cups onion, sliced thin
- ¼ cup all-purpose flour
- 2 cups low-salt chicken broth or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ cup shredded Swiss cheese, divided
- 1 bunch fresh spinach, washed and trimmed
- 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 sauté 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, ¼ 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 ½ cup cheese over gratin.
- Bake at 375˚F for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.