10 to 12 medium sized potatoes, peeled and halved
4 tbsp unsalted butter
1 cup sour cream
1 tsp salt
300g of frozen, chopped spinach - defrosted and squeezed dry
2 thinly sliced green onions
1 egg, slightly beaten
300g of frozen, squash puree
1 tbsp grated ginger
1 cup of grated, sharp cheddar cheese
EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish
- Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.
- Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.
- Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.
- Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!