Spinach Egg Butternut Squash Casserole

1 butternut squash

• 12 eggs

• 1.5 cups fresh spinach

• 2T goat or feta cheese, crumbled

• Salt & Pepper

• Olive oil

1. Preheat the oven to 400 degrees.

2. Peel and slice squash into thin slices. Toss with olive oil and salt and place on a baking sheet, roast until soft (about 20 minutes)

3. Crack eggs into mixing bowl and whisk.

4. Add spinach & cheeses, mix together.

5. Add a couple of dashes of salt and pepper

6. Grease bottom of a 9-inch oven safe baking dish with oil.

7. Line bottom with roasted squash.

8. Pour egg mixture on top.

9. Bake for 25 minutes until no longer liquid in the middle.

10. Slice & Enjoy!

Spinach Egg Butternut Squash Casserole