PP: Butternut Squash Casserole

Chef:  Allan Kalmus
Makes:  10-12 Servings
Prep time:  1 hour
Cook time: 45 minutes
Total time:  1 hour 45 minutes


  • 1.5 lbs of butternut squash cubed
  • 1 lb of frozen spinach choppled
  • 2 stalks of kale chopped
  • 6 stalks of celery chopped
  • large Sweet Onion chopped
  • pinch of salt                   
  • 1 inch of fresh Ginger grated
  • 4 cloves garlic                                        
  • 1 c of Silk Vanilla Almond Milk.                                           
  • 2 c of vegetable soup stock.
  • 4 T Lite Soy Sauce.                                
  •  2 T Milled Flax Seed
  • 1 Sweet Yellow Bell Pepper chopped      
  • 1 T Cayenne Pepper (Some like it hot!)
  • 2 T Ground Cinnamon.                          
  • 4 T Water.                              
  • 1  of Nutritional Yeast.
  • 6 dates chopped.
  • 2 TBSP maple syrup 
  • 1/2 t allspice
  • 1/2 t nutmeg                                                    


  1. Cook the Frozen Chopped spinach per package directions with a TBS of chopped onion, a pinch of salt, kale and one clove of chopped garlic.
  2.  Drain and set aside to cool.
  3. Add the 4 TBS of water to the Milled Flax Seed, stir and set aside for at least 10 min.
  4. In a separate bowl, mix the almond milk, soy sauce, nutmeg, allspice and cinnamon.
  5. In a large pot get the soup stock boiling.  "Saute" the rest of the chopped onion until clear. Add the garlic, ginger, celery, chopped yellow pepper and butternut squash.
  6. Add the almond milk mixture.
  7. Cover and let it simmer stirring occasionally  until all the vegetables are soft. About 30 minutes.
  8.  Stir the pot to partially crush the vegetables.
  9.  Drain saving the liquid for stock and let the veggies cool
  10. The Milled Flax Seed should be the consistency of an egg.
  11.  Mix it with the spinach, 1/2 cup nutritional yeast and kale.
  12. Bake it in a pan at 400 degrees for 15 minutes to make it thick and a little firm.
  13. In a large casserole dish  mold a thin layer of the spinach, yeast and kale mixture over the bottom and a little up the sides to form a layer of green.  
  14. Sprinkle on a little Cayenne pepper over it.
  15.  Add the drained mixed squash and vegetables and spread it evenly over the spinach and kale.  
  16. Sprinkle on the rest of the Cayenne pepper.
  17. In a sauce pan bring 2 cups of stock to a boil.
  18. Add the chopped dates, maple syrup and nutritional yeast.
  19. Reduce the heat, stir and simmer until thickened.  
  20. Pour it over the top of the casserole and spread it out evenly.
  21. Bake at 400 degrees for 45 min. or until brown.
  22. Let it cool before cutting.

Source: http://01reluctantvegan.blogspot.com/2015/04/how-i-eat-to-lose-weight