Butternut Squash, Spinach and Kale Gratin-Vegan
By jacewildman
Ingredients
- 2 teaspoons olive oil
- 3/4 cup onion, chopped
- 3 garlic cloves, minced
- 1 1/2 pounds fresh spinach, chopped
- 1 1/2 pounds kale, chopped
- 1 cup almond milk
- 4 tablespoons Earth Balance butter, divided
- 1/4 teaspoon nutmeg
- salt and pepper, to taste
- nonstick spray
- 1 large butternut squash, sliced into 1/8" slices
Details
Adapted from keyingredient.com
Preparation
Step 1
1. Preheat oven to 400 degrees F. In a large saucepan, heat 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.
2. Add the milk, 2 tablespoons of the vegan buttery spread, the nutmeg and salt and pepper. Cook on a medium flame until creamy and heated through.
3. 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. Dot with the remaining 2 tablespoon of vegan butter.
4. 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!
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