Butternut squash and spinach gratin with lentils

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the lentils

Step 2

Preheat the oven to 375°F

Step 3

In a large ovenproof skillet over high heat, melt the coconut oil. Add the onion and garlic. Sautee for 3 minutes

Step 4

Add the butternut squash, spinach, salt, and pepper. Sautee for 3 minutes more.

Step 5

Stir in the coconut milk and just enough vegetable broth to cover the squash. Bring the liquid to a boil.

Step 6

Add the lentils, parsley, and sage. Stir to combine.

Step 7

Place the skillet in the preheated oven and bake the casserole for 15 to 20 minutes, or until the squash is tender.

Step 8

Transfer the casserole to a serving dish and garnish with the seeds.