From the God’s Love Kitchen: Butternut Squash Casserole

(Serves 4)

• 2 large butternut squash, peeled, seeded, diced
• 2 large red potatoes, diced
• 1 large carrot, peeled, diced
• 1 large onion, peeled, diced
• 2 large celery stalks, diced
• 2 cloves garlic, minced
• 1 cup spinach, frozen, drained, chopped
• 2 cups brown rice, cooked (you can sub pasta or panko breadcrumb)
• 1 cup mozzarella cheese, grated
• ½ cup parmesan cheese, grated
• ½ cup vegetable stock
• 5 sprigs thyme, picked, minced
• Salt & pepper
• Olive oil

1. Heat oven to 425 degrees.
2. Peel and dice vegetables, grate cheeses, measure all ingredients – set aside.
3. Add butternut squash, potatoes, carrot, onion, celery to mixing bowl. Add healthy drizzle of olive oil and season with a good pinch of salt & pepper. Spread on roasting pan and place in oven. Cook until vegetables are caramelized. Alternatively, you can sauté vegetables on top of the stove.
4. Remove to plate, and allow vegetables to cool slightly
5. Place vegetables, garlic, rice, cheese, vegetable stock,thyme, and spinach into a bowl. Mix and taste. Adjust seasoning to your liking, and add to casserole dish. Top with a little more cheese and bake in oven for 20-30 minutes – until top of casserole is brown.
6. Let cool slightly and enjoy!