1 Butternut Squash
1 Large Onion (Red or Sweet)
500g Frozen Spinach
2-3 Zucchini (Average Size)
Portobello Mushrooms (Optional)
4 Cloves Garlic
1 680 ml Tomato Sauce (Can or Jar)
Squeeze of Tomato Paste
Thyme, to taste (Fresh or Dry)
Nutmeg, to taste (Whole or Dry)
Some Heat Ingredient (Optional)
50g Feta Cheese
20g Parmesan Cheese
Salt & Pepper
Chop the Onion
Slice the Zucchini
Slice Portobello Mushrooms, if adding
Peel and thinly slice Garlic
Preheat the oven to 180C/350F.
Cook the squash whole in a tray for about 1 to 1.5 hours.
I did this the night before.
Place a lug of oil in a medium pan.
Add the chopped onion, thyme, pinch of salt and pepper.
Cook for 10 minutes
Add the bag of frozen spinach.
Cover with a lid and cook slowly for about 15 minutes.
Liquid should be evaporated.
Season with Salt, Pepper, Nutmeg.
Remove from heat.
Cut the squash in half.
Discard the seeds and skin.
Smash if up with a potato masher or fork.
Squeeze out some of the juice from the squash.
Season with Salt, Pepper and Nutmeg.
Put a splash of oil in an oven proof pan.
I used a big frying pan, a dutch oven will work fine.
Add the garlic and fry for a couple minutes, until golden.
Add the Tomato Sauce.
Add the squeeze of Tomato Paste.
Here’s where you add the heat…..
Add the Portobello Mushrooms, if using.
Simmer for a 2 – 5 minutes.
Add some seasonings if you like.
Remove the Tomato Sauce from heat.
Spread the Zucchini over the Tomato Sauce.
Spread the Squash over the Zucchini.
Spread the Spinach over the Squash.
Sprinkle with Feta and Parmesan Cheese.
Place in the oven and for 35 to 40 minutes
Could add some sliced Portobello Mushrooms in the tomato sauce if you like. The Portobello Mushrooms and Tomato Sauce would form your first layer. If you like a little heat in your dishes, add in the Tomato Sauce layer.
Kids could through the Butternut Squash in the oven before you come home.