Let me tell you about a recipe so delicious that it will make even those who aren't fans of squash become believers—trust me, I know what I'm talking about. I used to avoid squash, but now I love it.

This baked squash casserole brings together bold flavors and crunchy textures, making each serving a unique experience. Let's see what it's all about

Preparing the Vegetables

• Preheat your oven to 200°C (400°F).
• Grease an oven-safe dish with a little oil or butter.
• Cut the squash and beetroot into thick slices, about 2-3 cm, and place them in the dish.

‍

‍

Making the Creamy Spinach Sauce

• In a skillet over medium-high heat, melt the butter.
• Add turmeric and paprika, stirring to release their flavors.
• Sauté the chopped onion and garlic until translucent, then add the chopped chili.
• Add the spinach and cook until it reduces in size, stirring gently.

‍

‍

• Pour in the double cream and stir everything together.

‍

‍

• Let it simmer for 1-2 minutes, then remove from heat and add the Pecorino cheese. Mix welll
• Add goat cheese all over your prepared squash and beetroot

‍

‍

• Then pour this sauce over the squash and beetroot in the baking dish.

‍

‍

• Cover the dish with foil and bake for 40-50 minutes or until the vegetables are tender.
• Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
• However, remember that every oven is different, so keep an eye on the baking time.

Crunchy Topping

• In a small saucepan, heat the olive oil.
• Roughly chop the peanuts and fry them with the sesame seeds in the oil for a few minutes.

‍

‍

• Remove the saucepan from heat, grate the garlic into it, add the honey, and stir.
• Add a teaspoon of double cream and salt to taste, then mix everything well.
• Pour the topping over the baked vegetables for a delicious, crunchy texture and serve immediately.

‍

‍

Why This Recipe Works

And this is how you make this delicious recipe. Now let's see why this dish makes so much sense because I know it may feel like a lot.

As may already have guessed, the combination of sweet squash and earthy beetroot with creamy, spiced sauce creates a delightful fall-inspired dish. On the other hand, Pecorino cheese adds a savory touch to mild flavor of the squash. And last but not least, beetroot, known for its nutritional benefits, adds a splash of color and supports heart health with its natural nitrates.

FAQ

Check out the most frequently asked questions below.

Q: How to peel butternut squash?

A: Use a sturdy peeler to remove the skin, scoop out the seeds, and cut it into pieces.

Q: Can beetroot lower blood pressure?

A: Yes, beetroot may help reduce blood pressure due to its nitrate content.

Q: Can beetroot cause kidney stones?

A: Excessive beetroot can contribute to kidney stones because of its oxalate content.

Q: Can beetroot lower cholesterol?

A: Yes, compounds in beetroot are thought to aid in lowering cholesterol.

Q: Can beetroot cause constipation?

A: Beetroot is high in fiber, which aids digestion, though consuming too much may cause digestive discomfort.

Q: What does squash taste like?

A: Squash has a mild, slightly sweet flavor and a creamy texture when roasted, perfect for fall squash recipes.

Conclusion

I hope you give this dish a try and tag us when you do! The full recipe video is available on YouTube, so check it out. Don't forget to like and subscribe for more delicious recipes.

‍