Spiralized Butternut Squash and Prosciutto Casserole

butternut squash prosciutto casserole recipe

This is not your ordinary casserole! Spiralized butternut squash meets prosciutto, thyme, leek, ghee, coconut milk, arrowroot powder and more in this baked dish that warms the soul. With so much flavor and nutrition in one dish, this recipe is sure to become your new go-to casserole. Grab a Veggie Bullet and head to flavortown!

Ingredients

Nutrition Facts

Recipe: Spiralized Butternut Squash and Prosciutto Casserole
Servings in this Recipe: 6

Nutrition Facts Per Serving

Calories 217.5

% Daily Value*

Total fat 9.3 g 14.3%

Saturated Fat 5.9 g 29.3%

Trans Fat 0.1 g 0.0%

Cholesterol 25.8 mg 8.6%

Sodium 587.6 mg 24.5%

Total Carbs 30.2 g 10.1%

Dietary Fiber 4.5 g 18.0%

Sugars 6.5 g 0.0%

Alcohol 0.0 g 0.0%

Protein 9.0 g

Vitamin A 378.7%
Vitamin C 63.2%
Calcium 34.9%
Iron 11.3%
Vitamin D 0.7%
Vitamin E 8.9%
Vitamin K 10.0%
Thiamin 12.2%
Riboflavin 5.1%
Niacin 10.7%
Vitamin B-6 15.1%
Folate 13.2%
Vitamin B-12 19.6%
Panto. acid 7.7%
Phosphorus 14.0%
Magnesium 16.8%
Zinc 5.4%
Selenium 7.6%
Copper 7.5%
Manganese 23.3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Directions

  • Preheat oven to 425 degrees.
  • Using the standard Spiralizing blade, spiralize the butternut squash pieces and place into a bowl. Use hands to break up some of the longer noodles and set aside.
  • Place the Shredder/Slicer attachment onto the Veggie Bullet base. Using the Slicer attachment, slice the leeks into a bowl and set aside.
  • In a small saucepan, add 1 cup of coconut milk on medium heat and let it heat through, but not boil.
  • In a large sauté pan, add ghee or coconut oil to the pan on medium heat. Add leeks, and a pinch of salt and pepper, and sauté for 4 to 5 minutes, or until soften. Add all squash noodles to the pan and sauté for an additional 4 minutes, or until they start to soften, but not fully cooked.
  • In a small bowl, add the remaining 1 cup of coconut milk and whisk in the arrowroot until there are no clumps. Add mixture to the warm coconut milk and whisk together until mixture starts to thicken, about 3 minutes. Whisk in thyme, cheese, and a few pinches of salt and pepper. If small clumps left its okay, it will come together while it bakes.
  • In a greased 9x13 baking dish, pour in butternut squash mixture, and spread out evenly in the pan. Pour the sauce over the noodles and spread evenly. Use your hands to distribute prosciutto slices all over the top of the casserole. Sprinkle the top with additional ground black pepper and parmesan cheese and bake until golden brown, about 10 minutes.
  • Allow to cool for a few minutes, and enjoy!

Notes

  • Don't own a Veggie Bullet yet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

Foods in this Recipe

Ghee, or coconut oil
Ghee, or coconut oil
Arrowroot Powder, or Gluten Free All-Purpose Flour
Arrowroot Powder, or Gluten Free All-Purpose Flour
Grated Parmesan Cheese
Grated Parmesan Cheese
Additional Grated Parmesan Cheese
Additional Grated Parmesan Cheese
Prosciutto, cut into thin strips
Prosciutto, cut into thin strips

This Recipe Can Be Made With:

Veggie Bullet
Veggie Bullet




Comments
No Avatar

Thank you for your comment! It is pending approval and should be posted shortly.

NUTRIBULLET JUST GOT SMARTER >>