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
1 large butternut squash, sliced into 1/8" slices
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!