Why You’ll Love This Butternut Spinach Gratin
When fall rolls around and squash is in season, this Butternut Spinach Gratin becomes an absolute must. It’s a warm, creamy, comforting dish that brings together the natural sweetness of roasted butternut squash, the earthy bite of spinach, and the nutty richness of melted Comté cheese—all in one bubbling, golden-baked casserole. Yes, please!
Whether you’re looking for a vegetarian-friendly side or a hearty main, this recipe is packed with flavor and satisfaction. It’s easy to prep, looks stunning straight from the oven, and pairs beautifully with roasted meats or a crisp salad.
Ingredients You’ll Need
Here’s everything you’ll need to make this gratin for 2 to 3 people:
- 1 butternut squash (approx. 350g), peeled and cubed
- 1 red onion, finely sliced
- 130g fresh spinach, roughly chopped
- 200g Comté cheese, grated
- 45–50cl heavy cream (or single cream for a lighter version)
- 1 garlic clove, minced
- 1 chicken stock cube or gel, dissolved in a little warm water
- Salt & pepper, to taste
- Olive oil, for sautéing
Step-by-Step Instructions 🥄
1. Prep the Vegetables
Start by peeling and cubing the butternut squash into bite-sized pieces. Thinly slice the red onion and give your spinach a rough chop. If using frozen spinach, make sure it’s thawed and well-drained.
2. Sauté the Aromatics
In a large pan over medium heat, drizzle a bit of olive oil and sauté the red onion with the garlic until fragrant and soft (about 3–4 minutes). Then toss in the spinach and cook until wilted. Set this mixture aside.
3. Make the Creamy Base
In a bowl, combine the cream with the dissolved chicken stock. Season with a pinch of salt and black pepper. For extra flavor, you can add a sprinkle of nutmeg or thyme.
4. Assemble the Gratin
In a baking dish, layer the cubed butternut squash at the bottom. Next, spread the sautéed spinach and onion mixture over the squash. Pour the cream mixture evenly across the dish, ensuring everything is lightly coated.
Finally, sprinkle the grated Comté cheese generously over the top.
5. Bake It to Perfection
Preheat your oven to 200°C (about 390°F). Bake the gratin uncovered for 40 minutes, or until the top is golden brown, the cheese is bubbling, and the squash is fork-tender.
Let it sit for 5 minutes before serving—this helps everything set and makes slicing easier.
Tips for the Best Gratin Every Time 🌟
- Use a mandoline for evenly sliced butternut squash if you’d rather layer thin slices instead of cubes.
- Make it vegetarian by swapping the chicken stock with vegetable stock.
- Add crunch by sprinkling toasted breadcrumbs or chopped nuts on top before baking.
- Can’t find Comté? Gruyère, Emmental, or even aged cheddar work beautifully as substitutes.
What to Serve with Butternut Spinach Gratin
This gratin is filling on its own, but it also works wonderfully as a side dish. Here are some pairing ideas:
- Roasted chicken or turkey
- A crisp green salad with lemon vinaigrette
- Crusty sourdough bread or a rustic baguette
- Lentil stew for a hearty vegetarian meal
Storage and Reheating
Have leftovers? Lucky you!
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 180°C (350°F) until warm throughout, or microwave individual portions for 1–2 minutes.
Final Thoughts
There’s something incredibly satisfying about digging into a bubbling, golden, cheesy gratin. This Butternut Spinach Gratin with Comté Cheese is everything comfort food should be—rich, hearty, and bursting with flavor. Whether you’re cooking for a weeknight dinner, a cozy brunch, or a festive holiday meal, this dish will impress without stress.
So go ahead—grab that butternut squash and get baking! 🍂
📌 Save this recipe for your next cozy night in, and let us know in the comments how yours turned out. Did you add a crunchy topping or try a cheese swap? We’re all ears!