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Butternut Squash, Spinach and Kale Gratin

What you need: 

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 plain nondairy milk (I use soy milk or soy creamer)
4 tablespoons vegan butter, divided
1/4 teaspoon nutmeg
salt and pepper, to taste
nonstick spray
1 large butternut squash, sliced into 1/8" slices
vegan parmesan

What you do: 

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 or creamer, 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. Sprinkle the top with vegan parmesan and 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!

Preparation Time: 
10 minutes, Cooking time: 25-30 minutes
Cooking Time: 
25-30 minutes
Recipe Category: 


Mine didn't take nearly two hours to prepare like one person stated.  I would say an hour with cooking the greens and then the 40 minutes of cooking the dish in the oven. 


This was so good!  We LOVED it!  It was so sweet, it could be a dessert!  We used coconut oil instead of olive oil as it can cook at a higher heat and requires less.  We also didn't use any butter with the almond milk.  We used cinnamon in place of the nutmeg.  I sprinkled a bit of nutritional yeast in the mix while cooking.  Then I sprinkled each layer of greens with some of the nutritional yeast.  I then drizzled two spoonfuls of coconut oil over the top instead of butter.  It was so good!  I will have to take this to Thanksgiving for my meat eating family this year! 


I make this and everyone gets a boner. It's soooo yummy!



It's watery and gross-looking.  Tastes like kale, spinach, and butternut, though, so I guess it's hard to DISlike it.  Wgsdkaos has the right idea with making a special white sauce to pour over it.  If there's a next time, I'll follow that example.


Great recipe! I forgot the nutmeg so maybe it'll be even better if I remember it next time.  Don't be afraid to heap the spinach and squash in the dish and then squish it down with a spatula.


WOW! This was tasty! I used almond milk and added a little flour to thicken sauce. I added marjoram as Heliamphora suggested. And I just sprinkled some nutritional yeast on top and between layers instead of parm. Seriously tasty stuff!


Love love love it! Didn't have vegan cheese so I threw in 1/3 cup of nutritional yeast. Also didn't have the right kind of squash, so I missed out on the round slices, but crescents tasted just as good!


I brought this to Christmas dinner at relatives and everyone LOVED it.  It takes WAY longer prep time than it states tho - it was over 2 hours I think and I even 1/2 cooked the squash to make it easier to cut/peel. Really really good tho.

I left out the cloves, nutmeg, this time and added garlic salt and a layer of vegan mozzarella as well as sliced red potatoes.  YUM


Sweet Fancy Moses!  This was CRAZY GOOD!!  Definitely a keeper -
I sliced a previously roasted butternut squash for the bottom layer, and just piled on the greens.  I made up the sauce in the Vita-Mix using 1/4 cup plain soy milk, a little nutmeg, some white pepper and 1/4 cup cashews and maybe a tablespoon of flax seeds.  I just poured it on top of the casserole. 

I made a topping with a few walnuts, nutritional yeast and a little salt.

Seriously crazy good.  I'm already dreaming of how yummy the leftovers will be!


Very good. My non-vegan boyfriend really enjoyed it, ate seconds, and is excited to eat the leftovers this week.

I feel like it was a little watery and I'm not sure why. I added some cornstarch to the spinach mixture to thicken it up but maybe I should've used more.

Important: Use a BIG BIG saucepan for the greens. Mine was definitely not large enough. It seems like a lot of greens but they definitely cook down... I could've used more!

I topped the casserole with Daiya Italian Blend Non-Dairy Soy-Alternative, it all tasted very very cheesy. Impressive!



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