Butternut Squash and Creamed Spinach "Lasagna"
 
 
Ingredients
  • 2 tablespoons butter, plus additional for greasing the pan
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 2 tablespoons sweet white rice flour
  • 1 cup milk (we used the 1% that we had on hand)
  • 4 ounces cream cheese, cut into cubes
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • pinch of freshly grated nutmeg
  • 4 ounces Parmesan cheese, grated (about 1 ¼ cup), divided
  • 2 pounds fresh spinach, stems discarded,
  • 2 ½ pounds butternut squash (about 1 large), peeled, quartered, and seeded
  • 2 cups tomato sauce
Instructions
  1. Place large pot and place over medium-low heat. Melt the butter, then add the shallots and garlic, stirring occasionally, until softened, about 4 minutes. Whisk in sweet white rice flour and cook roux, whisking, 3 minutes. Add milk in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in cream cheese, salt, pepper, nutmeg, 1 cup of the grated Parmesan and cook, stirring, until cheese has melted, about 3 to 4 minutes.
  2. Add spinach, and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Reserve creamed spinach mixture..
  3. Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish.
  4. To peel the squash easily, place whole squash in the microwave and cook on high power for 2 to 3 minutes. Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into ⅛-inch-thick slices with slicer/mandoline.
  5. Place one layer of squash evenly along the bottom of the baking dish. Top with one cup of the tomato sauce. Repeat with another layer of the butternut squash slices and top with the creamed spinach mixture. Top creamed spinach with one final layer of the butternut squash then spread remaining cup of tomato sauce on top. Sprinkle with reserved Parmesan cheese.
  6. Cover the “lasagna” with aluminum foil and bake until squash is tender and filling is bubbling, 40 to 45 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.
  7. Remove from oven and let the lasagna rest for 5 minutes before slicing and serving.
Recipe by Allons-Eat! at https://www.allonseat.com/butternut-squash-and-creamed-spinach-lasagna/