Butternut Squash and Spinach Gratin with Lentils

Easy to freeze

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375

Step 2

In a large oven proof skillet over high heat, melt the coconut oil, add the onion and garlic. Saute for 3 minutes

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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