Scalloped Acorn Squash and Spinach

Scalloped Acorn Squash and Spinach

Serves: 4

Cook time: 
Total time: 

  • 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

  1. Blanch the spinach in a pot of boiling water until just wilted. Remove spinach from the water with a slotted spoon and set aside.
  2. Use the same water to cook the cubed acorn squash in boiling water for 8 minutes or until tender. Drain and set aside.
  3. Heat olive oil in a large nonstick skillet over medium heat; add onion and sauté 7 minutes or until golden brown.
  4. Remove onion from skillet, and set aside. Add flour to skillet and cook for 3 minutes.
  5. Gradually add broth, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 6 minutes), stirring constantly.
  6. Remove from heat; stir in salt, nutmeg, and pepper.
  7. Combine acorn squash, onion, ¼ cup cheese, and blanched spinach in a bowl.
  8. Spoon acorn squash mixture into a 6-cup gratin dish coated with cooking spray or oil.
  9. Pour the sauce over the squash mixture. Sprinkle ½ cup cheese over gratin.
  10. 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.