Name: Classy Vegetable Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 1 lb potatoes, peeled and cubed (2-2.5 cups); 1 medium parsnips, peeled and cubed (1/2-1 cup); 1/4 cup bone broth; 1/4 cup coconut milk; 1/2 tsp salt; 3 cups medium butternut squash, peeled and cubed (~1/2 a small squash); 1/4 cup coconut milk; 1/4 tsp salt; 1/8 tsp nutmeg; 1 egg; 1/8 c coconut milk; 1/4 tsp salt; 3 cups spinach, chopped; 1/2 small onion, chopped

Scale

Ingredients

For Parsnip Potatoes:

1 lb potatoes, peeled and cubed (2-2.5 cups)
1 medium parsnips, peeled and cubed (1/2–1 cup)
1/4 cup bone broth
1/4 cup coconut milk
1/2 tsp salt

For Butternut Squash:

3 cups medium butternut squash, peeled and cubed (~1/2 a small squash)
1/4 cup coconut milk
1/4 tsp salt
1/8 tsp nutmeg

For Spinach:

1 egg
1/8 c coconut milk
1/4 tsp salt
3 cups spinach, chopped
1/2 small onion, chopped

Instructions

First, make the Parsnip Potatoes and Butternut Squash Mash. Bring 2 large pots of water to a boil. Add the parsnips and potatoes to one pot and the butternut squash to the second pot and boil until soft (about 5 minutes, depending on how small the pieces are). Drain both.
In a large bowl, add the parsnips, potatoes, and the remaining ingredients for the Parsnip Potatoes and mash using a potato masher.
In a separate bowl, add the butternut squash and the remaining ingredients for the Butternut Squash Mash and mash using a potato masher.
For the Spinach, whisk the eggs, coconut milk, and salt in a large bowl. Stir in spinach and onion.
Place half of parsnip potatoes at one end of large baking dish. Add butternut squash to dish, forming a stripe. Repeat with spinach. Place remaining parsnip potatoes at opposite end.
Cover with foil and bake at 350 for 45 minutes. Remover the foil and continue baking for another 10 minutes.