Ingredients
Scale
- 1 large butternut squash (approx. 1.5 lbs)
- 5 oz baby spinach, chopped
- 20 oz baby bella mushrooms, sliced
- 5 oz Boursin cheese (any flavor, room temp)
- 2 large eggs
- 1/3 cup milk (dairy or non-dairy)
- 1/3 cup all-purpose flour (or GF swap)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 2 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat your oven to 400°F. Spray your baking dish.
- Heat 1 tsp of olive oil in a skillet. Sauté the spinach until just wilted (1-2 minutes) and set aside.
- Add the remaining olive oil and sauté the sliced mushrooms until softened (4-5 minutes). Set aside.
- Peel, halve lengthwise, and deseed the butternut squash. Slice it into pieces about 1/8 to 1/4 inch thick.
- In a bowl, whisk together the Boursin cheese, eggs, and milk until smooth. Whisk in the flour, baking powder, salt, garlic powder, onion powder, and nutmeg until fully combined.
- Gently fold the wilted spinach, sautéed mushrooms, and sliced butternut squash into the batter. Transfer to the prepared baking dish, spreading it out evenly.
- Top with mozzarella and Parmesan cheese.
- Bake for 40-45 minutes, until golden brown and bubbly, and the squash is tender. Let rest for 10 minutes before serving.
Notes
Ensure even slicing of the butternut squash for the best texture and to prevent sogginess from vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
Keywords: lasagna, butternut squash, vegetarian, comfort food, low-carb