You may also like
Categories:
handfuls kale pumpkin puree nutritional yeast balsamic vinegar salt baking potato Delicato squash no-salt tomatoes sweet onion Eat
Viewed: 54 - Published at: 6 years agoIngredients
- For the Casserole
- 2-3 handfuls kale, de-stemmed
- 2 cups organic pumpkin puree
- 1-2 tablespoons nutritional yeast
- 1 tablespoon balsamic vinegar
- 1 tablespoon Spike no-salt seasoning
- 1 large baking potato
- 1 large Delicato squash or any thin skinned squash
- 1 can no-salt fire roasted tomatoes
- 2 plum tomatoes
- 1 large sweet onion, sliced into rings
- Eat for Your Life!
Method
- Preheat oven to 400 degrees.
- Lightly spray a 9x6 casserole dish
- Cut open squash and remove seeds. Cut squash into half-moon slices, 1/2" thick.
- Cook onions in non-stick pan on med. high heat, adding water to keep from sticking. Add balsamic vinegar and continue cooking until onions are soft and caramelized.
- Layer the bottom of casserole dish with half of the sliced potatoes first.
- Second layer is half of the cooked onions.
- Third layer is half of the squash rings.
- Fourth layer is a small handful of the chopped kale and cover with 1 Tbls. nutritional yeast; then sprinkle your other seasoning on top.
- Fifth layer are 1/2 of your sliced tomatoes and 1 cup of the canned fire roasted tomatoes, with juice.
- Repeat the layers again, starting with the potatoes.
- When finished layering, spread the pumpkin puree on the top and pour the remaining can of tomatoes with juice over the whole casserole.
- Sprinkle with another Tbls. nutritional yeast and more seasoning to your taste.
- Cover with foil and bake for 40 minutes. (see note) Remove foil and bake for another 10-15 minutes, until bubbly and brown.
- After casserole is done baking, remove from oven and let sit for 10-15 minutes before cutting into it.
