Creamy Butternut Bake
Prep time: 
Cook time: 
Total time: 
Serves: 5
An easy one pan baked dish designed to be Whole30 compliant, gluten-free and dairy-free while not skimping on any flavor.
  • Filling:
  • 1 medium butternut squash (about 3 lbs)
  • 1 medium yellow onion
  • 1 Tbl coconut oil (or avocado oil)
  • 1.75 lbs ground meat of choice (beef, bison, turkey, or lamb)
  • 2 Tbl tomato paste (make sure compliant!)
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1.5 tsp paprika
  • 1 tsp dried oregano, thyme, and/or basil
  • 2 cups baby spinach (or frozen spinach works too)
  • 2 cups tomato sauce
  • Topping:
  • 2 eggs
  • ½ cup full fat coconut milk
  • 1 pinch sea salt
  • 2 tsp almond or coconut flour (make sure it’s a clean brand like Bob’s Red Mill or Let’s Do Organic)
  • 1 pinch paprika for topping
  1. Preheat oven to 375
  2. Peel and cut butternut into 1 inch cubes and dice onion.
  3. On a sheet pan, toss the squash, onion and oil. Sprinkle with a little salt.
  4. Roast in oven until squash is just soft, about 30 minutes – stirring occasionally.
  5. If onions get too brown, reduce oven temp to 350.
  6. While squash cooks, prep your meat:
  7. Heat a large skillet over medium heat, add a drizzle of oil or ghee.
  8. Brown your meat, then mix in the tomato paste, remaining salt, cumin, paprika, herbs. Remove from heat and set aside.
  9. In a small bowl, whisk eggs with coconut milk and a pinch of salt.
  10. Now the fun part: layers!
  11. Use a round 2.5 quart casserole dish (or square is fine, who am I kidding)
  12. Put 1 cup sauce on bottom, 1 heaping cup of the roasted butternut/onion mixture, then the spinach, then the meat, then another 1 heaping cup butternut, then 1 cup tomato sauce.
  13. Now slowly pour your egg mixture over the top and gently mix it a little bit so it trickles down into the top layers a little.
  14. Now top off with about ½ cup remaining squash (if you don’t have any left who cares!)
  15. Sprinkle topping lightly with the flour and a little paprika for color.
  16. Bake at 375 for 40-50 minutes until bubbling, top is set and a little brown.
  17. Try not to fall face first into the dish while it’s still piping hot.
Recipe by Grace Brinton at