Vegetarian

Butternut Squash and Spinach Casserole is for Dinner.

Butternut Squash and Spinach Casserole takes 25 minutes to prepare.

Butternut Squash and Spinach Casserole takes 60 minutes to cook.

Butternut Squash and Spinach Casserole makes 8 servings.

The ingredients for Butternut Squash and Spinach Casserole are:

3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup buttermilk (or any milk)
2 large eggs, beaten
1.5 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn't toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach, washed (add to the same water as the squash in step 2 during the last minute of boiling)

Here is how you make Butternut Squash and Spinach Casserole:

Preheat the oven to 375 degrees F. Place 3 quarts water in a large pot and bring to a boil. Add the squash to the water, return to a boil, and cook for 6 minutes. Drain the squash and set aside. Melt the butter in the stockpot and add the oil. Add the onions and saut? over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.Spread the mixture evenly in a 9x13" baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.Number of Servings: 8Recipe submitted by SparkPeople user ITRIEDTOROCKYOU.

The nutritional information for Butternut Squash and Spinach Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 302.0

• Total Fat: 14.8 g
• Cholesterol: 35.3 mg
• Sodium: 441.6 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 6.6 g
• Protein: 11.0 g

The dietary needs meet for Butternut Squash and Spinach Casserole is Vegetarian