You guys and gals are really going to like this delicious bake. It’s cheesy, sweet, and very good for you! Plus, it’s a nice change from regular white potato gratin recipes. I love the texture that the squash and sweet potatoes give this yummy dish. The cheese complements the vegetables terrific. You won’t believe you are eating sweet potatoes and butternut squash when you start chowing down on this delicious casserole.
I made this last week during Christmas dinner for my family and they absolutely loved it!
3 1/2 pounds butternut squash, peeled and cut into thin slices (about 6 cups)
1 Tablespoon of Bertolli extra virgin olive oil
2 large yellow onions, peeled and chopped (about 3 cups)
1 cup Hiland low-fat buttermilk OR 1 cup of low-fat milk with 1 tsp of apple vinegar
2 medium Eggland’s Best eggs, beaten
1/2 cup breadcrumbs
1/2 teaspoon Morton sea salt
1/2 teaspoon of black pepper
2 cups coarsely grated cheddar cheese(I used Cabot 50% light cheddar)
1 package of chicken sausage, cut into small slices (I used Alfresco garlic and herb chicken sausage)
2 cups of frozen spinach or 2 cups fresh torn spinach
Preheat the oven to 375 degrees F.
1) Cook squash in boiling water for 6 minutes. Drain it and set aside.
2) Place 1 tbsp of olive oil into a pan set on medium to low heat. Add the onions and cook until translucent. Then, add the chicken sausage and spinach. Cook on medium heat for 3 minutes.
3) Place in a bowl the warm squash, sausage mixture, buttermilk, eggs, bread crumbs, salt, pepper, and 1 1/2 cups cheese. Mix with a spatula until the ingredients are well combined.
4) Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup of cheese.
5) Bake 15 minutes more. Remove from the oven and serve immediately.
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Quick Tip: The original version is gluten-free. This recipe version is not. Also, despite the fact that I halved the recipe for my own purposes, this is for a full 9×13 recipe.
Thank you NYT for this great photo.