Butternut Squash and Chicken Sausage Bake(adapted from the Lee Bros Southern Cookbook)
INGREDIENTS
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- 3 1/2 pounds butternut squash, peeled and cut into thin slices (about 6 cups)
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- 1 tbsp of extra virgin olive oil
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- 2 large yellow onions, peeled and chopped (about 3 cups)
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- 1 cup low fat buttermilk OR 1 cup of lowfat milk with 1 tsp of apple vinegar
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- 2 medium eggs, beaten
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- 1/2 cup gluten free bread crumbs (I used 2 pieces of gf toasted bread, and then pulsed in a food processor)
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- 1/2 tsp kosher salt
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- 1/2 tsp. of black pepper
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- 2 cups coarsely grated cheddar cheese(I used half 50% light cheddar & half seriously sharp cheddar.
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- 1 package of Al fresco apple chicken sausage, cut into small slices
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- 2 cups of frozen spinach
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