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Preheat oven to 425°F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice 1/4-inch thick. Remove seeds from slices and halve large slices. Arrange slices on a large rimmed baking sheet. Brush both sides lightly with oil. Season with salt and pepper. Bake, uncovered, for 20 minutes. Remove.
Meanwhile in a 4- to 6-quart Dutch oven, cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan, combine half-and-half (or cream) and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture. Cover and chill the gratin for up to 8 hours.
Preheat oven to 475°F. In a small bowl, stir together Parmesan and crème fraîche. Spread mixture over squash in dish. Bake, uncovered, for 15 minutes or until squash is tender and heated through and Parmesan mixture is lightly browned. Season to taste with salt and pepper, if desired.