Categories: Main
Ingredients
- 4.5 lbs butternut squash
- 3-4 cloves garlic
- 1 T olive oil
- 1 t lemon juice
- salt to taste
- 1.3 lbs celeriac
- vegetable broth
- 2 heaping cups butterbeans
- nutmeg
- 1 t lemon juice
- 1 T olive oil
- pinch of salt
- 1/4 - 1/2 cup water
- Fresh spinach
Directions
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Preheat oven to 400 degrees.
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Rub squash with coconut oil and sprinkle with sea salt.
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Cook until soft 40-60 minutes.
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Scoop flesh out of squash and food process with the remaining section I ingredients.
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Peel and thinly slice the celeriac root.
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Cook celeriac root in vegetable broth for 3-5 minutes (al denté).
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Cook beans according to your taste (if canned, drain and rinse).
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Process all ingredients except for water.
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Add water while machine is running to create a smooth sauce.
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In a 8″ × 10″ casserole dish layer celeriac, squash, spinach, bean bechamel, etc…
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Bake until warmed through.