Roasted Butternut Squash Egg Bake (0 personal points)

6 servings

Ingredients:

2 cups butternut squash, 1" cubes

1 cup frozen chopped spinach, thawed

9 eggs

2 tbsp unsweetened almond milk

1 tsp ground nutmeg

1/2 tsp dried thyme

Directions:

Preheat oven to 425F. Prepare a baking sheet by lightly spraying it with oil. Add the cubed butternut squash. Lightly spray the squash. Roast for 45 minutes. Cool for 5 minutes.

Turn oven down to 350F. Prepare a 9" round baking pan by lightly spraying it with oil. Set aside.

To a large mixing bowl, add the eggs, milk, nutmeg and thyme. Mix well with a whisk. Fold in the squash and spinach. Pour into the prepared pan.

Bake for 25-30 minutes or until the eggs are cooked through and set.

Suggested Serving: Serve with hollandaise sauce.