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Yield: Serves 10
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| This creamy casserole studded with chunks of yellow squash and bits of green spinach is gorgeous on the buffet table alongside grilled or roasted meats, poultry, or seafood. |
RECIPE INGREDIENTS
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DIRECTIONS
Coat a 13 x 9 inch baking dish with nonstick cooking spray.
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In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.)
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Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.
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Recipe reprinted by permission of Harvard Common Press. All rights reserved.
Date Added: 01/01/2008
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