From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.
- 2 lbs potatoes, peeled and cubed (about 4 medium)
- 4 medium parsnips, peeled and cubed
- 1 (8 ounce) carton reduced-fat sour cream
- 3 tablespoons nonfat milk
- 1 teaspoon salt
- 1 medium butternut squash, peeled and cubed (about 3 pounds)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 2 eggs
- 1 tablespoon nonfat milk
- 1⁄4 teaspoon salt
- 2 (10 ounce) packages frozen chopped spinach, thawed and sqeezed dry
- 1 1⁄2 cups shredded low-fat swiss cheese
- 3⁄4 cup soft breadcrumbs
- 1 small onion, grated
- Place potatoes and parsnips in a large saucepan. Cover with water and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Mash with sour cream, milk and salt. Set aside.
- Place squash in another large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until tender. Drain, mash with salt and nutmeg and set aside.
- In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion.
- Place half of the parsnip potatoes at one end of a 13 x 9 inch baking dish coated with cooking spray. Add squash to the dish forming a stripe next to the parsnip potatoes. Repeat with spinach. Place remaining parsnip otatoes at the opposite end of the dish. (Dish will be full).
- Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.