DELICATA SQUASH AND PUMPKIN CASSEROLE
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.
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
- Heat oven to 400 degrees.
- Lightly spray a 9×6 deep casserole dish.
- 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.
- Layer the bottom of casserole dish with half of the sliced potatoes first.
- Second layer is half of the cooked onions.
- Third layer is half of the squash rings.
- Fourth layer is 1 cup of the chopped kale and cover with 1-2 Tbls. nutritional yeast and sprinkle the seasoning on top.
- Fifth layer are ½ of your sliced tomatoes and 1 cup of the canned fire roasted tomatoes, with juice.
- Repeat the layers again, starting with the potatoes.
- When finished layering, spread the pumpkin puree on the top and pour the remaining can of tomatoes with juice over the whole casserole.
- Sprinkle with another Tbls. nutritional yeast and the seasoning.
- Cover with foil and bake for 40 minutes. (see note) Remove foil and bake for another 10-15 minutes, until bubbly and brown.