3 Lbs. fresh spinach stems discarded, or 3 (10oz.) packages frozen leaf spinach thawed
5 Tablespoons unsalted butter plus additional for greasing pan
¼ cup finely chopped onion
3 garlic cloves, minced
1 ½ teaspoons salt
¾ teaspoon pepper
Rounded ¼ teaspoon freshly grated nutmeg
1 cup heavy cream
4 Lbs. butternut squash (2 large), peeled, quartered, and seeded
¼ cup finely grated Parmigiano-Reggiano
1 piece parchment paper or wax paper
Preparation:
If using fresh spinach, bring 1 inch water to boil in a 6-8 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 a heavy skillet over moderate heat, and then cook onion and garlic, stirring until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream, stir to combine.
Put oven rack in the upper third of oven and preheat oven to 400 degrees. Butter a 3 quart shallow baking dish. Cut squash to separate the bulb section from the solid neck section. Cut pieces lengthwise into 1/8-inch thick slices. Layer squash and spinach mixture in baking dish using about one fifth of the squash and one fourth of the spinach for each layer. Beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with the remaining 2 tablespoons of butter. Cover directly with a sheet parchment paper or wax paper. Bake until squash is tender and filling is bubbling, 25-30 minutes. Remove paper and bake gratin until brown in spots, 10 to 15 minutes or broil 3 inches from heat, 2-3 minutes.
Note:
Gratin can be assembled, but not baked 1 day ahead and kept, surface covered with parchment or wax paper and the covered with plastic wrap, chilled. Let stand at room temperature 1 hour before baking.
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