Creamed Spinach Stuffed Butternut Squash Recipes

Steps:

• If using fresh spinach, bring 1 inch water to a boil in a 6- to 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 an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
• Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass).
• Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer.
• Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

Steps:

• Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
• Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
• Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.