Butternut Squash Casserole Recipe

BUTTERNUT SQUASH CASSEROLE

1.5 lbs of Butternut Squash cubed                       1/2 cup of Unsalted Sunflower Seeds
1 package of Frozen Chopped Spinach               2 stalks of Kale chopped                                            6 stalks of Celery chopped                                      4 cloves chopped garlic
1 Large Sweet Onion chopped                            1 inch of fresh Ginger grated
10 oz Vegan Mozzarella Cheese                         1 cup of Silk Vanilla Almond Milk
1/2 tsp Nutmeg                                                    1/4 tsp Kosher Salt
4 TBS Lite Soy Sauce                                          2 TBS Milled Flax Seed

1 Sweet Yellow Bell Pepper                                   2 TBS Cayenne Pepper

2 TBS Ground Cinnamon                                       4 TBS Water

3 TBS Extra Virgin Olive Oil                                  1/2 Cup of Nutritional Yeast

                              

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.  Drain and set aside to cool.
Add the 4 TBS of water to the Milled Flax Seed, stir and set aside for at least 10 min.
In a separate bowl, mix the almond milk, soy sauce, nutmeg and cinnamon.
In a large pot heat the olive oil and add the Kosher salt.  Saute the rest of the chopped onion until browned. Add the garlic, ginger, celery, chopped yellow pepper and butternut squash.  Add the almond milk mixture. Cover and let it simmer stirring occasionally  until all the vegetables are soft.  Stir the pot to partially crush the vegetables.  Drain and let it cool.

The Milled Flax Seed should be the consistency of an egg.  Mix it with the spinach, nutritional yeast and kale.
In a large casserole dish sprayed with PAM mold the spinach, yeast and kale mixture over the bottom and a little up the sides to form a layer of green.  Sprinkle on a little Cayenne pepper over it.  Add the drained mixed squash and vegetables and spread it evenly over the spinach and kale.  Sprinkle on the rest of the Cayenne pepper.  Grate the Vegan Mozzarella Cheese evenly over the top and sprinkle with the sunflower seeds.  Bake at 400 degrees for 45 min. or until brown.
Let it cool before cutting.
Enjoy!