I love this so much I’ve had it for breakfast with eggs, lunch, and dinner. I usually prepare everything the night before. Once done, the stacking process takes about 5 minutes to do.
Serves 1 or 2, but can be doubled or tripled
Ingredients for layers:
1 small organic butternut squash (baked to soft, cooled, and cut into lengthwise pieces)
1 tsp olive oil or Thrive algae oil
1 cup raw organic spinach
1 small shallot chopped in small pieces
Sprinkle of salt or to your taste
Pinch of fresh thyme
Pinch of black pepper
Ingredients For Cauliflower Bechamel
1 small organic cauliflower or half of a large one (cut into 1/2 inch pieces, steamed with stems removed)
1- 1/2 cup raw cashews chopped
1-2 tablespoons olive oil
2 tablespoons almond milk
Pinch of sea salt
Pinch of nutmeg
Pinch of smoked paprika
Prepare cauliflower to steam. It is ready when it is soft, but not mushy. Remove and set aside to cool.
While cauliflower is steaming, bake butternut squash until soft. Poke with a fork to test. Let cool, then remove seeds and strings. Peel off skin, cut into 1/2 inch thick layers. Set aside.
While waiting for butternut squash to bake, saute’ shallots in oil with a tiny pinch of salt and black pepper. When soften, add spinach, and thyme, and saute’ until reduced. Set aside.
In a food processor add steamed cauliflower, cashews, olive oil, almond milk, and all seasonings except paprika. Process until smooth.
In a greased small baking dish, layer quash, then spread about 3 tablespoons of cauliflower mixture on top. Add spinach, then more cauliflower mixture to top. Sprinkle top with paprika and bake on 350 degrees until bubbly and top is slightly brown. Enjoy warm.