This recipe is a MUST. I promise you. Easy yet layered with flavor and so satisfying! Also, this is a very flexible recipe so feel free to play around with ingredients – it’s pretty hard to mess it up.
Creamy Butternut Bake
An easy one pan baked dish designed to be Whole30 compliant, gluten-free and dairy-free while not skimping on any flavor.
Author: Grace Brinton
- 1 medium butternut squash (about 3 lbs)
- 1 medium yellow onion
- 1 Tbl coconut oil (or avocado oil)
- 1.75 lbs ground meat of choice (beef, bison, turkey, or lamb)
- 2 Tbl tomato paste (make sure compliant!)
- 1 tsp sea salt
- 1 tsp ground cumin
- 1.5 tsp paprika
- 1 tsp dried oregano, thyme, and/or basil
- 2 cups baby spinach (or frozen spinach works too)
- 2 cups tomato sauce
- 2 eggs
- ½ cup full fat coconut milk
- 1 pinch sea salt
- 2 tsp almond or coconut flour (make sure it’s a clean brand like Bob’s Red Mill or Let’s Do Organic)
- 1 pinch paprika for topping
- Preheat oven to 375
- Peel and cut butternut into 1 inch cubes and dice onion.
- On a sheet pan, toss the squash, onion and oil. Sprinkle with a little salt.
- Roast in oven until squash is just soft, about 30 minutes – stirring occasionally.
- If onions get too brown, reduce oven temp to 350.
- While squash cooks, prep your meat:
- Heat a large skillet over medium heat, add a drizzle of oil or ghee.
- Brown your meat, then mix in the tomato paste, remaining salt, cumin, paprika, herbs. Remove from heat and set aside.
- In a small bowl, whisk eggs with coconut milk and a pinch of salt.
- Now the fun part: layers!
- Use a round 2.5 quart casserole dish (or square is fine, who am I kidding)
- Put 1 cup sauce on bottom, 1 heaping cup of the roasted butternut/onion mixture, then the spinach, then the meat, then another 1 heaping cup butternut, then 1 cup tomato sauce.
- Now slowly pour your egg mixture over the top and gently mix it a little bit so it trickles down into the top layers a little.
- Now top off with about ½ cup remaining squash (if you don’t have any left who cares!)
- Sprinkle topping lightly with the flour and a little paprika for color.
- Bake at 375 for 40-50 minutes until bubbling, top is set and a little brown.
- Try not to fall face first into the dish while it’s still piping hot.
Creamy Butternut Bake was last modified: November 5th, 2017 by