Pumpkin, Spinach, and Tomato Gratin

When you roast winter squash like this, you can keep it for a week in the fridge and you can use it in pasta, risotto, or polenta. It is delicious and healthful!


  • 3 lb. sugar pumpkin or butternut squash, peeled, seeded,  and cut into 1-inch wedges
  • coarse salt and freshly ground pepper
  • 1 lb. fresh spinach leaves
  • 2 1/2 lb. fresh small red tomatoes, preferably early girl
    or 1 28-oz. can San Marino tomatoes
  • 1 1/2 lb. cave-aged Gruyere cheese


To cook the pumpkin, place it on a baking sheet, coat with olive oil, and sprinkle with salt.  Roast in a 400 degree oven, until the squash is tender when pierced with a fork.  Turn half way through the cooking, so that it browns slightly on both sides.

To cook the spinach, drop it in to plenty of boiling salted water.  When half wilted, remove with tongs and place on a baking sheet lined with paper towels.

Cut the tomatoes in half and grate the cheese on the large holes of a box grater.

To assemble, line a Pyrex or ceramic baking dish (about 14 by 10 inches) with a layer of squash, cover with the spinach, then the tomatoes, cut side up.  Sprinkle with the grated cheese.  Bake in 350 oven, until the tomatoes and cheese have melted, about 30 minutes.  Serve with grilled chicken, fish, or as a simple luncheon or supper dish.  Serves 8.  MSR