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This Squash and Spinach Casserole is a comforting, hearty dish perfect for any meal. Combining the sweetness of butternut squash with the earthiness of fresh spinach, and the gooey goodness of shredded cheese, this recipe is both nutritious and delicious. With a few simple steps, you'll have a warm, bubbly casserole that will have everyone coming back for seconds. Let's get cooking!
The name of the recipe: Squash and Spinach Casserole Recipe
Ingredients:
- 2 cups butternut squash, cubed
- 4 cups fresh spinach
- 1 cup shredded cheese
- 1 cup milk
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cubed squash, olive oil, salt, and pepper. Toss to coat.
- Spread the squash on a baking sheet and roast for 25 minutes or until tender.
- In a baking dish, layer the roasted squash, fresh spinach, and shredded cheese.
- Pour the milk over the layers.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spinach Casserole Recipe
What you will need to make squash and spinach casserole
- Butternut squash: Adds a sweet, nutty flavor and creamy texture, making it the hearty base of this comforting casserole.
- Fresh spinach: Provides a vibrant color and a nutrient boost, balancing the richness of the squash and cheese.
- Shredded cheese: Melts into a gooey, savory layer, binding the ingredients together and adding a deliciously cheesy taste.
- Milk: Creates a creamy consistency, helping to blend the flavors and keep the casserole moist.
- Olive oil: Enhances the roasting process, bringing out the natural sweetness of the squash and adding a subtle richness.
Tools and Instruments Required
What tools/instruments will be needed to make Squash and Spinach Casserole Recipe
- Oven: Essential for roasting the squash and baking the casserole until the cheese is melted and bubbly.
- Baking sheet: Needed to spread out the squash cubes for even roasting.
- Mixing bowl: Useful for tossing the squash with olive oil, salt, and pepper.
- Baking dish: Required to layer the roasted squash, spinach, and cheese for baking.
- Measuring cups: Important for accurately measuring the milk, cheese, and other ingredients.
- Knife: Necessary for cubing the butternut squash into even pieces.
Squash and Spinach Casserole
A hearty and healthy casserole made with squash and spinach.
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Ingredients:
Main Ingredients
- 2 cups Butternut Squash, cubed
- 4 cups Fresh Spinach
- 1 cup Shredded Cheese
- 1 cup Milk
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cubed squash, olive oil, salt, and pepper. Toss to coat.
- Spread the squash on a baking sheet and roast for 25 minutes or until tender.
- In a baking dish, layer the roasted squash, fresh spinach, and shredded cheese.
- Pour the milk over the layers.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
This casserole is perfect for a cozy dinner. You can add more veggies or substitute the cheese with a dairy-free option.
Read more: Spinach Artichoke Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using butternut squash in this casserole not only adds a sweet, nutty flavor but also packs a punch of vitamins A and C, making it a nutritious choice.
Frequently Asked Questions
FAQ:
Can I use frozen spinach instead of fresh?
Yes, just thaw and drain it well before using.
What type of cheese works best?
Cheddar, mozzarella, or a blend of both works great.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate. Bake when ready.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Absolutely, bell peppers or zucchini make great additions.
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