1 medium butternut squash, peeled, seeded, and diced

1 large sweet potato, peeled and thinly sliced

6 cups fresh spinach

1 tbsp extra virgin olive oil

2 large shallots, diced

4 cloves garlic, chopped

Salt and pepper, to taste

Pinch of nutmeg

1/2 head of cauliflower, cut into florets

1 cup almond milk

1/2 cup chicken stock

1/2 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp nutmeg

Preheat the oven to 375 degrees F. To make the cream sauce, place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to the pot. Add the almond milk, stock, nutmeg, salt, and pepper to the pot. Use an immersion blender or food processor to combine the ingredients until smooth. Set aside. Meanwhile, bring a separate pot of water to a boil. Add the butternut squash and cook for 4 minutes. Drain and set aside. Heat the oil in a small pan over medium heat. Add the shallots and garlic and cook for 4-5 minutes until soft. Stir in the spinach to wilt. Season with salt and pepper. To assemble, grease a large baking dish with coconut oil spray. Spoon a thin layer of the cream sauce over the bottom of the pan. Arrange a layer of half of the butternut squash. Top with half of the spinach mixture, and then all of the sliced sweet potato. Drizzle with the cream sauce. Add the remaining half of the spinach, followed by the rest of the butternut squash. Drizzle the rest of the cream sauce over the top. Sprinkle with salt, pepper, and nutmeg. Bake for 50-60 minutes until browned. Allow to cool for 10 minutes before serving.