Ingredients
- 2 cups peeled and cubed butternut squash
- 2 (14.5 ounce) cans cut green beans, drained
- 1/4 cup ghee
- 1/4 cup arrowroot, or gluten-free 1:1 flour
- 3/4 cup almond milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 400F. Place cubed butternut squash on a baking sheet, spray the squash with a bit of cooking oil, season with salt and pepper and toss to coat. Bake for 35 minutes
- While squash bakes, add green beans to your 8×8 baking dish and combine the spices in a small dish
- Prepare the casserole sauce (homemade cream of chicken) by first melting the ghee in a sauce pan
- If you’re using arrowroot, dissolve the arrowroot in 1/4 cup of tap water by mixing with a fork, and then pour the mixture into the sauce pan with the melted ghee
- Begin whisking the flour into the ghee until it’s combined, and then slowly pour in the almond milk and chicken broth while continuously whisking
- The sauce will begin to thicken as it’s combined. Add in the spices. Continue whisking until it’s reduced and thick, about 3-4 minutes
- Remove from the heat and pour into the baking dish. Add the roasted butternut squash, and use two spoons to gently fold the sauce in with the squash and green beans. Sprinkle the almonds on top
- Bake for 30 minutes, or until the casserole sauce is bubbling around the edges