Recipes and Cooking Butternut Squash Gratin 4.3 (32) This rich vegetable casserole recipe is made with half-and-half and creme fraiche. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Kim Cornelison Prep Time: 40 mins Bake Time: 10 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¾ - 2 pound butternut squash 1 tablespoon olive oil Salt and ground black pepper 16 cup fresh spinach 1 cup half-and-half or light cream 1 tablespoon cornstarch 1 cup finely shredded Parmesan cheese ½ cup creme fraiche* Directions Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F. Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture. In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings. Tips To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving. Print Nutrition Facts (per serving) 408 Calories 28g Fat 11g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 408 % Daily Value * Total Fat 28g 36% Saturated Fat 17g 85% Cholesterol 72mg 24% Sodium 1297mg 56% Total Carbohydrate 11g 4% Total Sugars 2g Protein 29g Vitamin C 16.5mg 83% Calcium 959.2mg 74% Iron 5mg 28% Potassium 608mg 13% Folate, total 20.2mcg Vitamin B-12 1.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.