Get ready to transform your dinner table with a mouthwatering dish that combines the rich, sweet flavors of roasted butternut squash with the vibrant green goodness of spinach. This isn't just another casserole - it's a culinary masterpiece that will have your family and friends begging for seconds! Imagine creamy ricotta, melted mozzarella, and perfectly roasted squash coming together in one irresistible, nutritious dish that's both vegetarian-friendly and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
- Prepare the butternut squash by peeling the skin completely, removing seeds, and cutting into uniform 1-inch cubes. Ensure the cubes are roughly the same size for even cooking.
- Toss the butternut squash cubes with olive oil, garlic powder, salt, and pepper in a large mixing bowl, ensuring each piece is evenly coated with seasoning.
- Spread the seasoned squash cubes on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, or until they are tender and lightly caramelized, stirring once halfway through cooking.
- While the squash is roasting, wash the fresh spinach leaves thoroughly and pat dry with paper towels.
- In a separate bowl, mix ricotta cheese with half of the shredded mozzarella, adding a pinch of salt and pepper to enhance the flavor.
- Remove the roasted squash from the oven and transfer to the prepared 9x13 inch baking dish.
- Layer the fresh spinach leaves evenly over the roasted squash cubes.
- Spread the ricotta and mozzarella mixture over the spinach, ensuring even coverage.
- Sprinkle the remaining mozzarella cheese on top of the casserole.
- Bake in the oven for 15-20 minutes, or until the cheese is melted and slightly golden brown, and the spinach is wilted.
- Remove from the oven and let the casserole rest for 5 minutes before serving to allow the cheese to set and flavors to meld.
- Serve hot as a main vegetarian dish or a hearty side, garnishing with fresh herbs like parsley or thyme if desired.
Tips
- Cube Uniformity is Key: When preparing butternut squash, ensure all pieces are roughly the same size for even roasting and consistent texture.
- Pat Spinach Dry: Always thoroughly dry your spinach leaves to prevent excess moisture from making your casserole watery.
- Season Generously: Don't be shy with garlic powder, salt, and pepper - they bring out the natural flavors of the squash and spinach.
- Let It Rest: Allow the casserole to sit for 5 minutes after baking. This helps the cheese set and intensifies the flavors.
- Optional Enhancements: Consider adding toasted pine nuts or breadcrumbs on top for extra crunch, or sprinkle fresh herbs like thyme or parsley for a bright finish.
- Make Ahead Friendly: This casserole can be prepared in advance and refrigerated before baking, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 215kcal
Carbohydrates: g
Protein: 14g
Fat: g
Saturated Fat: 8g
Cholesterol: 45mg
