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2 tablespoons olive oil

1 large Spanish onion

2 pounds fresh tomatoes or 1 – 28 ounce can plum tomatoes

Bouquet garni: 3 stalks parsley, 2 stems thyme, 1 bay leaf

Kosher salt and freshly ground white pepper

3 pounds butternut squash or pumpkin

2 tablespoons butter

1-1/4 pound spinach leaves

¼ cup grated Parmesan cheese




Preheat the oven to 375 degrees.  Heat 2 quarts water in a wide saucepan.  Butter a baking dish


Heat the oil in a saucepan.  Peel and thinly slice the onion.  Sweat slices in the oil, covered, for 3-4 minutes.  Add the tomatoes, their juices and 1/ 2 teaspoon salt.  Bring liquid to a simmer and add bouquet garni.  Simmer, partially covered for 20 minutes.  Pass the sauce through a food mill.  Return the puree to the heat and cook until almost thick enough to hold its shape.  Season to taste with salt and pepper.


Halve and peel the squash.  Thinly slice as possible with a V- slicer, in a food processor, or with a knife.  Poach slices in salted water until just tender, about 3 minutes.  Drain and reserve.


Melt butter in a large heavy skillet.  Scatter on the spinach and gently wilt it over medium heat for 1-2 minutes.  Off the heat, season with salt and pepper.


Cover the bottom of the baking dish with squash slices.  Season with salt and pepper.  Ladle on a layer of tomato sauce.  Top with a layer of squash followed by a layer of spinach.  Repeat this sequence seasoning the squash with salt and pepper each time and ending with a layer of squash.  Sprinkle on the Parmesan cheese and bake for 30 minutes.










Adapted from a recipe in Vegetables by Guy Martin (2000, Ici La Press)