Butternut Squash Breakfast Casserole for migraine-Recipe

Butternut Squash Breakfast Casserole

Serves 4 / Prep time: 15 minutes / Cook time: 1 hour, 20 minutes

NUT-FREE	VEGAN

Nothing beats a tempting casserole that can be put together the night before and baked with no mess or fuss in the morning. If you want to bake it straight from the refrigerator, then increase the cooking time by about 25 minutes to ensure everything is warmed through. A handful of shredded kale or spinach is a nice addition if you want to boost the migraine-fighting magnesium in this dish.

Recipe:

• Nonstick olive oil cooking spray
• 1 butternut squash (about 1½ pounds), peeled, halved, and seeded
• 1 tablespoon coconut oil
• 1 cup chopped leeks, washed
• 1 large carrot, shredded
• 1 Granny Smith apple, peeled, cored, and chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• Pinch ground cloves
• 1 cup unsweetened rice milk

1. Preheat the oven to 350°F.

2. Lightly spray a 9-by-13-inch baking dish with cooking spray, and set aside.

3. Cut the squash halves lengthwise into 4 wedges each. Halve the wedges across the width, and transfer the pieces to a large bowl.

4. In a large skillet over medium-high heat, heat the coconut oil.

5. Sauté the leeks until they are tender, about 5 minutes. Set aside.

6. In the large bowl with the squash, toss together the carrot, apple, salt, pepper, nutmeg, and cloves, combining well with the squash.

7. Transfer half of the squash mixture to the baking dish, and spread the mixture out evenly.

8. Top the squash layer with the cooked leeks, and top the leeks with the remaining squash mixture.

9. Pour the milk evenly into the baking dish, cover the casserole with foil, and bake for 1 hour.

10. Remove the foil, and bake the casserole for 15 minutes more.

11. Let the casserole sit for 10 minutes before serving.

PER SERVING Calories: 149; Total Fat: 4g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbohydrates: 30g; Fiber: 6g; Protein: 2g