Spinach Spaetzle & Butternut Squash Casserole From Grace-Marie’s Kitchen at Bristol Farms

Spinach Spaetzle & Butternut Squash Casserole

Serves 8

Roasted Vegetables
2 pounds butternut squash, peeled, sliced in half, seeds removed then 1-inch dice
1 cup shallots, cut into ½-inch slices and loosely packed
2 teaspoons pumpkin pie spice blend
To drizzle: canola oil
To season: kosher or sea salt and ground black pepper

1. Preheat oven to 400 degrees F. Cover baking sheet pan with parchment paper. Coat a medium size casserole with cooking spray or butter.

2. In a large bowl, combine squash, shallots, spice blend, oil, salt and pepper. Toss to coat well, then scatter into a single layer on parchment covered sheet pan.

3. Bake until squash is slightly browned and fork tender, about 30 minutes. Transfer to casserole.

Spaetzle
8 large eggs
1 cup whole milk
¼ cup frozen chopped spinach, squeezed dry
2 tablespoons canola oil

4 cups all purpose flour
1 tablespoon kosher or sea salt
½ teaspoon ground nutmeg

1. Bring a large pot of salted water to a boil.

2. In a large bowl, whisk together eggs, milk, spinach and oil.

3. In another large bowl, combine flour, salt and nutmeg. Sprinkle over egg mixture and mix.

4. Working over boiling water, force batter through a spaetzle maker or large holes of a strainer or colander.

5. As dumplings float to surface, drain well with a slotted spoon and transfer them to the casserole. Repeat until all batter has been used. Gently toss with vegetables.

Casserole
3 large eggs, room temperature
2 cups Ementhal Cheese, shredded
1 cup flat leaf parsley, chopped fine
Zest of 1 medium lemon
To season: kosher or sea salt and ground black pepper

1. Whisk eggs until frothy. Stir in cheese, parsley, zest, salt and pepper. Fold into spaetzle mixture in the casserole.

2. Bake, uncovered, until warmed through and browned on top (30 minutes or less).
Serve warm as a side dish.