Roasted Squash, Spinach And Feta Casserole - cooking recipe

Ingredients

1 1/2 lb butternut squash, peeled, deseeded, cut into 1 inch pieces
2 None zucchini, cut into chunks
1 None large red onion, cut into thin wedges
2 tbsp olive oil
3 oz baby spinach
3 oz feta cheese, crumbled
8 None large eggs
1/2 cup heavy cream or milk
None None salad and crusty bread, to serve

Preparation

Preheat oven to 425\u00b0F. Line a large baking dish with foil. Lightly grease a 7x11 inch baking dish and line base and sides with parchment paper, letting paper overhang by 3/4 inch at both long sides.
Toss squash, zucchini, onion and oil together in the foil-lined baking dish. Season to taste. Bake for 15-20 mins, or until golden and tender. Add spinach and toss to combine.
Transfer vegetables to the parchment paper-lined baking dish and sprinkle evenly with feta. Whisk together eggs and cream and season to taste. Pour over vegetable mixture and bake for 30-35 mins, until set. Let stand for 10 mins. Serve with salad and crusty bread.