Ingredients
3 1/2 lbs butternut squash, peeled and cut into 1/4″ slices
3 large handfuls of baby spinach
3 Tb butter
1 Tb extra virgin olive oil
2 large onions, chopped
1 C milk
2 large eggs, beaten
1 tsp dried thyme
1 C bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1/4 C pecans
2 C grated cheddar cheese
Instructions
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Preheat oven to 375 degrees and spray a 9×13 pan with nonstick spray.
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Bring 3 quarts of water to a boil in a large pot over high heat. Add the squash and cook for 6 minutes. Add the spinach and cook for one more minute. Drain and set aside.
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Return the pot to the stove and add the butter and oil. Add onions and saute over medium high heat until limp. Remove from the heat and add the squash, spinach and everything else but a 1/2 C of the cheese. Mix to combine well.
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Spread into the greased pan and sprinkle with the remaining cheese . You can also add a few more nuts on top if you desire. Bake for 50 minutes. Serve immediately.
Nutrition
- Serving Size: 1/8th
- Calories: 372
- Sugar: 11g
- Sodium: 547mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 90mg