Description
A delicious and creamy casserole featuring spinach and roasted butternut squash, perfect for gatherings and healthy meal prep.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 2 cups butternut squash, peeled and cubed
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the butternut squash cubes and cook for about 10 minutes, or until tender.
- Stir in the chopped spinach with the cooked butternut squash and cook until the spinach wilts down.
- In a mixing bowl, combine the ricotta cheese, eggs, garlic powder, salt, and pepper. Mix until everything is well incorporated.
- Add the sautéed spinach and squash mixture to the ricotta mixture and stir thoroughly.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella and grated Parmesan cheese, and sprinkle breadcrumbs on top if desired.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool for a few minutes before serving.
Notes
Can be served warm as a main dish or a hearty side. Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg