This vegetable side dish is such a simple idea, but wow is it delicious! It’s creamed spinach placed inside acorn squash halves, from Food & Wine. But there’s a chef’s twist.
This recipe belongs to Daniel Boulud, who is originally from Lyon, France, but has lived in the U.S. since 1982. Since then he has opened many classic French restaurants worldwide. He has seven restaurants in New York City alone! My daughter an I have been to Bar Boulud, but never made it to Daniel, which unfortunately has lost two of his three stars over the last years. At Bar Boulud, we received the bills with warm Madeleines!
From Food & Wine: “Inspired by Daniel Boulud’s spinach and squash gratin, these stuffed squash boats are the ultimate creamy and decadent side dish. The sweet and nutty flavor of acorn squash, paired with its cuplike shape, make it the ideal vessel for cheesy creamed spinach. A sprinkle of Parmesan, further browned in the oven, makes the filling an entertaining-ready show-stopper and a perfect fit among all the indulgent holiday fare.”
I served the stuffed acorn squash halves with Italian sausages. Delicious.
Creamed Spinach-Stuffed Squash
Two 1 1/2-pound acorn squash, halved lengthwise and seeded (oops I cut them crosswise)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 10-ounce bags fresh baby spinach (about 16 cups)
2 1/2 cups heavy cream
1/4 cup crème fraiche
3/4 cup freshly grated Parmesan (about 2 1/2 ounces)
Preheat oven to 425°F. Cut a thin sliver off the back side of each squash half to help it sit flat. Place squash, cavity sides up, on an aluminum foil–lined baking sheet. Drizzle evenly with oil; sprinkle with salt and pepper. Roast in preheated oven until just tender, about 40 minutes. Remove from oven; increase oven temperature to 475°F.
Meanwhile, heat a medium saucepan over medium-high. Add spinach, 1 handful at a time; cook, stirring often, until wilted, 2 to 3 minutes. Transfer spinach to a fine wire-mesh strainer; let drain and cool for about 20 minutes. Wipe saucepan clean. Squeeze spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside.
Scoop out about 1/4 cup squash from each roasted half, leaving cavities with a 1/4- to 1/2-inch-thick border of flesh. Finely chop scooped squash.
Bring cream and chopped squash to a boil in reserved saucepan over medium, stirring often; reduce heat to low, and simmer, stirring often, until cream is thick enough to coat the back of a spoon, about 10 minutes.
Add spinach, and cook, stirring often, until thick and creamy, 10 to 15 minutes. Remove from heat. Stir in crème fraîche and 1/2 cup Parmesan. Season with salt and pepper to taste.
Spoon evenly divided spinach mixture into squash halves; sprinkle with remaining 1/4 cup Parmesan. Bake at 475°F until Parmesan is melted and beginning to brown, 5 to 8 minutes.
Serve immediately.
Delicious! The only thing I did was add white pepper to the creamed spinach.
Creamed Spinach-Stuffed Squash
Two 1 1/2-pound acorn squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 10-ounce bags fresh baby spinach (about 16 cups)
2 1/2 cups heavy cream
1/4 cup crème fraiche
3/4 cup freshly grated Parmesan (about 2 1/2 ounces)
Preheat oven to 425°F. Cut a thin sliver off the back side of each squash half to help it sit flat. Place squash, cavity sides up, on an aluminum foil–lined baking sheet. Drizzle evenly with oil; sprinkle with salt and pepper. Roast in preheated oven until just tender, about 40 minutes. Remove from oven; increase oven temperature to 475°F.
Meanwhile, heat a medium saucepan over medium-high. Add spinach, 1 handful at a time; cook, stirring often, until wilted, 2 to 3 minutes. Transfer spinach to a fine wire-mesh strainer; let drain and cool for about 20 minutes. Wipe saucepan clean. Squeeze spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside.
Scoop out about 1/4 cup squash from each roasted half, leaving cavities with a 1/4- to 1/2-inch-thick border of flesh. Finely chop scooped squash. Bring cream and chopped squash to a boil in reserved saucepan over medium, stirring often; reduce heat to low, and simmer, stirring often, until cream is thick enough to coat the back of a spoon, about 10 minutes. Add spinach, and cook, stirring often, until thick and creamy, 10 to 15 minutes. Remove from heat. Stir in crème fraîche and 1/2 cup Parmesan. Season with salt and pepper to taste.
Spoon evenly divided spinach mixture into squash halves; sprinkle with remaining 1/4 cup Parmesan. Bake at 475°F until Parmesan is melted and beginning to brown, 5 to 8 minutes. Serve immediately.