A creamy casserole made without heavy cream—now that’s something to be thankful for! Seasonal squash and baby spinach star in this healthy, hearty side dish that’s perfect for holiday dinners or any night of the week. Short on time? Pick up a package of pre-cubed butternut squash to skip a step. And if there’s no nutritional yeast on hand, a sprinkling of Parmesan cheese can be subbed in.
Butternut Squash & Spinach Casserole
Recipe courtesy of Amy Clevenger, fitfunandfantastic.com
4 cups butternut squash, cubed
1 Tbsp. coconut oil, melted
Salt and pepper, to taste
4 cups packed baby spinach
1/2 tsp. minced garlic
1/4 yellow onion, diced
1 cup non-fat Greek yogurt
1/4 cup unsweetened almond milk
1. Preheat oven to 400 degrees F.
2. Toss squash cubes with coconut oil; place in a small casserole dish in a single layer and sprinkle with salt and pepper. Bake for 20 to 25 minutes, mixing halfway through.
3. While squash bakes, saute onion and garlic in a little oil over medium heat until onion becomes clear. Mix in spinach. When wilted, add Greek yogurt, almond milk and nutmeg. Let cook for a minute.
4. Remove butternut squash from oven. Add spinach layer and sprinkle with nutritional yeast.
5. Return casserole to oven and cook for 10 minutes.