Butternut Squash and Creamed Spinach Casserole

You'll want to try this "Butternut Squash and Creamed Spinach Casserole" recipe now that the weather is starting to cool down and you can start using your oven again. Not only is this recipe delicious but it has healthy vegetable in it too!

This butternut squash and creamed spinach casserole recipe is the perfect way to get some healthy vegetables into you, the dish has a lovely sweetness that comes form the butternut squash and it pairs perfectly with the creamed spinach, so good your kids might even love it! You'll want to cover it with a generous sprinkling of cheese and you won't go wrong. You will be surprised at just how great this recipe is, and even better, it's healthy. Some of the ingredients you will need for this butternut and creamed spinach casserole recipe include peeled and halved (seeds removed) butternut squash, frozen creamed spinach prepared according to package directions, minced garlic, grated gruyere cheese, grated parmesan cheese, heavy cream, extra virgin olive oil, softened unsalted butter and seasonings. To start you will want to preheat the oven to 400 degrees Fahrenheit. Once the seeds are removed from the butternut squash you can cut the squash into small, equal sized cubes and transfer to a bowl. You will then toss the cubed butternut squash with olive oil and season and lay out in a single layer on a baking dish. Place the cubed butternut squash in the oven and roast for 20 to 25 minutes, or cook until fork tender. Remove form the oven and set aside. Next you will heat butter in a large skillet or pan over medium high heat and salute the onion until softened and translucent about eight minutes.

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