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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: 


I made a half recipe of this and it was really good.  ;)b


This sounds wicked good, definately making it this weekend...I'm going to try cutting it in half, there's only 1 of me!


I made this again, now that it's kale and butternut season, and my kale was in critical condition - it HAD to be eaten. ;D

Awesome. Yum yum yum.

I made a few changes... some potato as well as butternut, just kale - no spinach, more saucy with a bit of flour to thicken it, added dried  marjoram, and for the topping I blended together some cashews, nutritional yeast and breadcrumbs to make a sort of 'parmesan' sprinkle.


We can't believe how good this is! We were kind of uncertain about kale but now kale is our friend! Our son commented 'this looks gross but it tastes really good'. The perfect way to get your green and orange veggie for the day in one swoop.


This recipe was a big hit! I loved it! I did not use soy parm. I substituted almond milk. It was great! One thing: Cut the butternut squash in THIN pieces. I cut them too thick and they didn't cook as well as they should have. I actually ended up yanking them out of there, steaming them for a bit, then reinserted them into and onto the casserole.  :)  Bryan


I substituted with acorn squash, which meant I didn't have the lovely squash-circle shapes going on. I also had no soy parm on hand. I don't think it came out quite like it was supposed to, since the creamy sauce didn't thicken up and just sort of puddled at the bottom of the pan (I think it was because I used light soymilk). The squash didn't brown up or anything either, and the veggies didn't bake together in the casserole-like way I expected.

All of  that said... It's absurdly delicious. My roommates won't try it on account of squashophobia, and so I'm left with the temptation to eat like half of the thing in one sitting. So thanks a bunch for posting! This is very likely to end up on my table on Xmas eve!


Hello, lovely little recipe. Wear my photos and come into the ranks of popular recipes. You're worth it.

I used sweet potato instead of butternut (not in season), regular potato, spinach, and no kale (also not in season). I made a creamy sauce using cashews as a base. And lots of pepper and nutmeg innit. Good schtuff. ^-^

Oh, and I must say it was quicker and easier than I'd been expecting. ::)


I was a little unsure about this recipe but something kept telling me to try it. So tonight i did. I was still unsure whilst preparing it...but i have to say that it was very very good. Real comfort food on these cold winter nights. I used 'light' soya milk so it didn't thicken as it should so next time i will use full soya milk.

Try this recipe...its a must. Thank you kmouse  ;D


Deeelicious! The prep was easy enough but pretty extensive, I think the whole ordeal took about 2 1/2 hours, but it was worth it! Served over some potatoes... mmm mmm.


I was just wondering if you have to peel the squash before slicing?  Thanks!

OH yes, sorry about that. Yes you need to peel the squash first before slicing. :)



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