Description
A warm, comforting casserole that combines sautéed mushrooms, roasted butternut squash, fresh spinach, and a rich mix of cheeses, perfect for fall gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 8 oz cremini or button mushrooms, sliced
- 2 cups butternut squash, diced
- 4 cups fresh spinach
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 1 cup breadcrumbs (panko preferred)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent.
- Stir in mushrooms and sauté until tender, then add butternut squash, seasoning with salt, pepper, and herbs.
- Add spinach and cook until wilted.
- Remove from heat, stir in half of the mozzarella and parmesan cheese.
- Transfer the mixture to a greased casserole dish, top with remaining cheese and breadcrumbs. Drizzle olive oil over breadcrumbs.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Let cool for a few minutes before serving warm.
Notes
Feel free to customize with cooked chicken, chickpeas, or seasonal vegetables. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, fall recipe, comfort food, vegetarian, family dinner