Pumpkin, potato, spinach and salmon casserole

Ingredients for 4 servings:

• 400 g butternut squash(s), net weight, without shell
• 400 g potatoes, mostly waxy
• 500 g leaf spinach, frozen or fresh
• 250 g salmon, frozen or fresh, not smoked
• 1 onion(s)
• 2 garlic cloves
• ½ lemon(s)
• 2 tbsp coconut oil
• 1 egg(s)
• 300 ml cream
• 200 g gratin cheese or pizza cheese, grated
• 1 tbsp, heaped Parmesan
• 1 tsp, leveled nutmeg, freshly grated
• Salt and pepper, black from the mill
• tarragon
• Thyme
• Parsley for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Tasty autumnal delight in a casserole dish

Remove the frozen salmon and spinach from the ice. Peel and quarter the potatoes, and bring to a boil in a pot of salted water. Peel the butternut squash and cut into approximately 5 mm thick slices, removing the seeds. After the potatoes have boiled for about 5 minutes, add the squash slices and bring the water back to a boil for another 10 minutes. Drain the cooking water and let the contents cool. Peel and finely chop the onion, and fry in coconut oil until translucent. Add the peeled and finely chopped garlic cloves and the spinach leaves to the pan and cook until the liquid is reduced, leaving only a small amount of moisture. Season to taste with salt, freshly ground black pepper, tarragon, thyme, and nutmeg. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish with coconut oil. Carefully slice the still-half-frozen salmon, preferably lengthwise, so that it will later cover one layer of the casserole. Cut the potatoes into 5 mm thick slices and cover the bottom of the casserole dish with potatoes and pumpkin, alternating like a mosaic. Then layer the spinach mixture and lightly dust with Parmesan cheese. The third layer consists of frozen salmon drizzled with lemon juice. Place another colorful potato and pumpkin mosaic on top of the salmon. Whisk together the egg, gratin cheese, and sweet cream, then spread it over the potato and pumpkin mosaic. Place the casserole dish on the middle rack of the oven and bake for approx. 30 minutes, until the cheese and cream layer is golden brown and nice and crispy. Serve garnished with parsley.