Categories: Main

Ingredients

• 4.5 lbs butternut squash
• 3-4 cloves garlic
• 1 T olive oil
• 1 t lemon juice
• salt to taste
• 1.3 lbs celeriac
• vegetable broth
• 2 heaping cups butterbeans
• nutmeg
• 1 t lemon juice
• 1 T olive oil
• pinch of salt
• 1/4 - 1/2 cup water
• Fresh spinach

Directions

1. Preheat oven to 400 degrees.

2. Rub squash with coconut oil and sprinkle with sea salt.

3. Cook until soft 40-60 minutes.

4. Scoop flesh out of squash and food process with the remaining section I ingredients.

5. Peel and thinly slice the celeriac root.

6. Cook celeriac root in vegetable broth for 3-5 minutes (al denté).

7. Cook beans according to your taste (if canned, drain and rinse).

8. Process all ingredients except for water.

9. Add water while machine is running to create a smooth sauce.

10. In a 8″ × 10″ casserole dish layer celeriac, squash, spinach, bean bechamel, etc…

11. Bake until warmed through.

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