This casserole was so freakin’ good! It also doesn’t require much attention to detail when you’re building it, but it packs a powerful punch of flavor.

Servings: 6

Prep time: 20 minutes

Cook time: 60 minutes


  • 1 large baking potato, sliced thin (about 1/4″; a mandolin works well
  • 1 large Delicato squash (or any thin skin squash you prefer), sliced in thin rings and leave the outer shell on!
  • 1 large white or sweet onion, sliced in thin rings
  • 2-3 cups kale, de-stemmed and chopped
  • 1 can (no salt) fire roasted tomatoes
  • 2 plum tomatoes sliced (all I had were beautiful little cherry tomatoes)
  • 2 cups pumpkin puree
  • Spike no-salt natural seasoning
  • 1 Tablespoon balsamic vinegar
  • Nutritional yeast


  1. Heat oven to 400 degrees.
  2. Lightly spray a 9×6 deep casserole dish.
  3. Cook onions in non-stick pan on med. high heat, adding water to keep from sticking.  Add balsamic vinegar and continue cooking until onions are soft and caramelized. This may take 8-10 minutes.
  4. Layer the bottom of casserole dish with half of the sliced potatoes first.
  5. Second layer is half of the cooked onions.
  6. Third layer is half of the squash rings.
  7. Fourth layer is 1 cup of the chopped kale and cover with 1-2 Tbls. nutritional yeast and sprinkle the seasoning on top.
  8. Fifth layer are ½ of your sliced tomatoes and 1 cup of the canned fire roasted tomatoes, with juice.
  9. Repeat the layers again, starting with the potatoes.
  10. When finished layering, spread the pumpkin puree on the top and pour the remaining can of tomatoes with juice over the whole casserole.
  11. Sprinkle with another Tbls. nutritional yeast and the seasoning.
  12. Cover with foil and bake for 40 minutes. (see note) Remove foil and bake for another 10-15 minutes, until bubbly and brown.
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