Ingredients
The following ingredients have 4 Servings
- the long neck of a butternut squash
- 2 onions (thinly sliced)
- 1 1/2 tbsp coconut oil
- 1/4 tsp salt
- 500 g ground turkey (or Pork or Chicken)
- 1 tsp sage
- 1/2 tsp chili flakes
- 1/4 tsp cloves
- 3 cups spinach
- 12 eggs
- 1/3 cup almond milk (or milk alternative)
- 2 tsp mustard powder (or dijon mustard)
- 1/2 tsp pepper
Instruction
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a 26x20cm rectangular dish (approx 8x10 inch) with 1/2 tbsp coconut oil
- Peel the neck of the butternut squash and then cut it into thin slices. Lay the butternut squash slices in the base and sides of the casserole dish, trying to cover as much of the space as possible. Place the dish in the oven and leave the butternut squash to bake for 20 minutes until slightly soft.
- Meanwhile heat 1 tbsp coconut oil in a frying pan on medium heat. Add in the sliced onion, sprinkle with salt and cover with a lid. Allow them to cook for approximately 15-20 minutes until they are soft and slightly caramelized. Transfer the cooked onion to a bowl and set aside.
- Add the ground turkey to the frying pan and break the meat up using a wooden spoon. Stir in the sage, chili flakes and cloves and cook for 5 minutes. Add in the spinach and stir. Once the turkey is cooked through its time to fill the casserole dish. Layer the turkey/spinach mixture and caramelized onions evenly in the dish.
- In a bowl whisk together the eggs, almond milk, mustard and pepper. Pour the egg mixture into the casserole dish and bake the casserole in the oven for 30 minutes until the egg has completely set and the casserole is firm to the touch.
