Butternut Squash and Spinach Bake

Ingredients:

3 1/2 pounds butternut squash, peeled and cut in 1/4-inch-thick slices (about 6 cups)

10 oz fresh spinach, washed and stemmed

5 tablespoons unsalted butter, plus more for the pan

1 tablespoon extra-virgin olive oil

2 large yellow onions, trimmed, peeled and chopped (about 3 cups)

1 cup whole or low-fat buttermilk

2 large eggs, beaten

2 1/2 teaspoons minced fresh thyme

1/2 cup bread crumbs, toasted

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup pecans, toasted

2 cups coarsely grated cheddar cheese (about 6 ounces)

Directions:

1. Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or 4-quart casserole.

2. Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 5 minutes. The squash will turn a deeper orange. Add spinach to squash and boil one more minute. Drain squash and spinach and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pecans and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pecans and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.