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) frounceen 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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