Sensational Southern Vegetarian Feast: Creamy Collard Green Casserole with Smoky Eggplant Gravy and Herbed Quinoa-Stuffed Butternut Squash

Allergens

N/A (Vegetarian, gluten-free)

Ingredients

• 4 cups fresh collard greens, chopped
• 1 large butternut squash, halved and seeded
• 2 cups cooked quinoa
• 1 large eggplant, sliced into 1/4
• inch rounds
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 1/3 cup nutritional yeast
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• Fresh basil and parsley, chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring water to a boil and cook collard greens for 5 minutes. Drain and set aside.
3. In a blender, combine almond milk, nutritional yeast, olive oil, lemon juice, smoked paprika, ground black pepper, sea salt, garlic powder, onion powder, ground cumin, ground nutmeg, and ground allspice. Blend until smooth.
4. Layer half of the collard greens in a casserole dish and pour half of the sauce over them. Repeat with the remaining collard greens and sauce. Top with a generous sprinkle of ground black pepper. Cover with foil and bake for 30 minutes, or until tender.
5. Prepare the butternut squash by cutting it in half lengthwise, removing seeds and cutting each half into three equal sized pieces. Scoop out some of the flesh from each piece to create a hollow space for stuffing.
6. In a mixing bowl, combine quinoa, chopped basil and parsley, a drizzle of olive oil, lemon juice, salt, and pepper. Stuff each butternut squash piece with the herbed quinoa mixture.
7. Place eggplant slices on a baking sheet, brush them with some olive oil and sprinkle with salt and pepper. Broil them for 4 5 minutes per side until they are slightly softened and have a nice char.
8. Remove the casserole from the oven, remove foil, and broil for 3 4 minutes or until the top is golden brown and slightly crispy. Let it rest for 10 minutes before serving.
9. Arrange butternut squash pieces on plates, pour smoky eggplant gravy over them, and place a piece of collard green casserole next to each. Garnish with fresh basil and parsley.

Chef’s Insight

The combination of creamy collard greens, smoky eggplant gravy, and herbed quinoa-stuffed butternut squash creates a satisfying and nutritious meal that will please any vegetarian diner.

Notes

Serve with crusty garlic bread or a side salad for a complete meal.