Squash and Kale Gratin Casserole
This hearty, plant-based casserole is made with vegetables that are nutrient-rich and taste delicious.
Servings: 6 people
Calories: 104kcal
Ingredients
- 1 kabocha squash or butternut squash, small, peeled and cubed
- 3 garlic cloves minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/3 cup coconut milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups kale roughly chopped
- 1 cup spinach roughly chopped
- 1/4 cup yellow onion roughly chopped
- 3 tablespoons water more if needed
- 1/2 cup whole-wheat panko breadcrumbs
- 2 tablespoons honey
Instructions
- Preheat the oven to 450 degrees. Spray a 9x13 inch casserole dish with nonstick spray.
- In a small sauce pot, combine the squash, garlic, rosemary, thyme, and coconut milk. Bring to a boil and cook until squash is tender and easy to mash. Remove from heat and mash until no lumps remain in the squash. Season with salt and pepper.
- Next, in a small skillet add the kale, spinach, onion, and water. Cook until the onions are soft and kale is wilted. Add more water if needed to prevent the vegetables from sticking to the pan. Add to the squash and mix will to combine.
- Spread the mixture into the prepared casserole dish. Sprinkle with the panko and drizzle with honey. Bake for 15 to 20 minutes or until top is golden brown. Serve and enjoy!
Nutrition
Serving: 0.5cup | Calories: 104kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 181mg | Fiber: 2g | Sugar: 8g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3