Butternut Squash, Spinach and Kale Gratin

[Saladbowl]

Butternut Squash, Spinach and Kale Gratin

Layers of greens and butternut squash in a creamy sauce.

Ingredients (use vegan versions):

    1.5 pounds fresh spinach, chopped - stems discarded
    1.5 pounds kale, chopped - throw out center rib and use the leaves only
    4 tablespoons vegan soy butter
    3/4 cup chopped onion
    3 garlic cloves minced
    1 cup plain soy milk or soy creamer
    1 large butternut squash, sliced into 1/8" slices
    1/4 teaspoon nutmeg
    salt and pepper to taste
    soy parmesan

DIRECTIONS:

Preheat oven to 400 degrees F.

In a large saucepan, heat a couple teaspoons of olive oil and saute the onions and garlic. Before the garlic turns brown, add the spinach and kale and cook until they are both wilted and fairly soft. Add the soy milk or creamer, 2 tablespoon of the vegan buttery spread, the nutmeg and salt and pepper. Cook on a medium flame until creamy and heated through.

Spray a casserole dish with oil and layer the squash then the spinach-kale mixture alternately until you end up with the squash layer on top. Sprinkle the top with soy parmesan and dot with the remaining 2 tablespoon of vegan soy butter.  Cover dish tightly with foil and bake for 25-30 minutes or until bubbly. Remove foil and bake for another 5-10 minutes until the top is browned.

This goes great as a side dish or stuffed into a baked potato!

Serves: 8

Preparation time: 25-30 min