This perfect fall casserole is as easy as can be! Sweet butternut squash, potatoes, and kale are tossed in a creamy seasoned sauce, then baked and tossed with vegan cheese shreds that get melty, gooey, and stretchy. It's affordable and versatile since you can switch out the varieties of winter squash and potatoes depending on what ingredients you have on hand and it makes enough food to feed a big family or leave you with plenty of leftovers. Yum!
Butternut Squash, Potato and Kale Casserole [Vegan, Gluten-Free]
Calories
160
Serves
8
Cooking Time
50
Ingredients You Need for Butternut Squash, Potato and Kale Casserole [Vegan, Gluten-Free]
- 3/4 pound butternut squash
- 1.1 pounds potatoes
- 6-7 Kale leaves
- 1 cup non-dairy cream
- 1/2 cup unsweetened, vegetable milk
- 2 teaspoons seasoning of choice
- Salt and pepper, to taste
- Vegan cheese shreds
How to Prepare Butternut Squash, Potato and Kale Casserole [Vegan, Gluten-Free]
- Preheat oven to 355°F.
- Peel pumpkin and potatoes and cut into cubes about 1/4-inch. Remove the hard stalks from the kale and shred the leaves by hand.
- Place everything in a baking dish and mix.
- Mix the cream and milk with the seasoning, then add salt and pepper and pour over the vegetables.
- Bake or 20 minutes, then sprinkle with the cheese shreds and continue until the cheese crust starts to turn golden brown.
Is there an issue with this recipe?
-
Butternut Squash - Cabbage
-
Cheesy Recipes - Potato Recipes
Discover more recipes with these ingredients
Nutritional Information
Per Serving: Calories: 160 | Carbs: 23 g | Fat: 8 g | Protein: 4 g | Sodium: 143 mg | Sugar: 1 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Lisa Dobler
See My Recipes Simple, cosmopolitan, and family-approved vegan dinners and desserts.
Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.
What is vegetable milk?
I made this. Very nice for a brunch side dish. I used 1/2 tsp dried oregano for seasoning as well as 2Tbsp nutritional yeast. I baked for 20 min at 355 as suggested, ended up covering it and baking for about another 45. Squash cooked faster than potatoes but it was kinda a nice contrast.
Um…vegetable milk????