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Classy Vegetable Casserole

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes



For Parsnip Potatoes:

  • 1 lb potatoes, peeled and cubed (2-2.5 cups)
  • 1 medium parsnips, peeled and cubed (1/2-1 cup)
  • 1/4 cup bone broth
  • 1/4 cup coconut milk
  • 1/2 tsp salt

For Butternut Squash:

  • 3 cups medium butternut squash, peeled and cubed (~1/2 a small squash)
  • 1/4 cup coconut milk
  • 1/4 tsp salt
  • 1/8 tsp nutmeg

For Spinach:

  • 1 egg
  • 1/8 c coconut milk
  • 1/4 tsp salt
  • 3 cups spinach, chopped
  • 1/2 small onion, chopped


  1. First, make the Parsnip Potatoes and Butternut Squash Mash. Bring 2 large pots of water to a boil. Add the parsnips and potatoes to one pot and the butternut squash to the second pot and boil until soft (about 5 minutes, depending on how small the pieces are). Drain both.
  2. In a large bowl, add the parsnips, potatoes, and the remaining ingredients for the Parsnip Potatoes and mash using a potato masher.
  3. In a separate bowl, add the butternut squash and the remaining ingredients for the Butternut Squash Mash and mash using a potato masher.
  4. For the Spinach, whisk the eggs, coconut milk, and salt in a large bowl. Stir in spinach and onion.
  5. Place half of parsnip potatoes at one end of large baking dish. Add butternut squash to dish, forming a stripe. Repeat with spinach. Place remaining parsnip potatoes at opposite end.
  6. Cover with foil and bake at 350 for 45 minutes. Remover the foil and continue baking for another 10 minutes.