Scalloped Acron Squash and Spinach

Prep Time: 20 minutes

Cook Time: 1 hour

10 ounces fresh spinach, washed and stems trimmed

6 cups cubed peeled fresh acorn squash

2 Tablespoons butter

1-1/2 cups onion, sliced thin

1/4 cup all-purpose flour

1-1/2 cups chicken broth or vegetable broth

1/2 cup heavy cream

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

3/4 cup shredded Swiss cheese, divided use

Bring a large pot of water to the boil. Blanch spinach about 30 seconds, just until wilted, and remove with a slotted spoon to a colander to thoroughly drain. Then transfer to a large bowl.

Add acorn squash to the same pot of boiling water. Cook about 8 minutes, until tender. Drain thoroughly and add to the spinach in the bowl. Set aside.

Preheat oven to 375 F. Spray a casserole dish with vegetable oil.

Melt butter in a large nonstick skillet over medium heat. Gently saute onion in the butter until lightly golden and softened. Stir in flour and cook, stirring constantly, for 3 minutes. Whisk in broth gradually and continue cooking, while stirring, about 5 minutes until thickened. Add cream and bring back to a simmer. Remove from heat and stir in salt, pepper, and nutmeg.

Add 1/4 cup of the Swiss cheese to the spinach and acorn squash. Toss to combine. Spread vegetables evenly in the casserole and top with the sauce. Sprinkle remaining 1/2 cup Swiss cheese over the top.

Bake 30 minutes, until hot and bubbly. Broil 3 minutes to lightly brown the top. Let rest for 10 minutes before serving.

Yield: 4 servings