Yellow Squash and Spinach Casserole
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.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 6 cups cut up yellow squash (1-inch pieces; about 8 to 10 small squash)
- 2 packages (16 ounces each) frozen chopped spinach, defrosted and squeezed dry
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 2 cups whole or 2-percent milk
- 2 packages (3 1/2 ounces each) Boursin cheese, crumbled
Coat a 13 x 9-inch baking dish with nonstick cooking spray.
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.)
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.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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