This cozy, satisfying dish is low in calories and packed with nutrient-dense vegetables. It’s a perfect dish to make ahead and serve to a crowd. I recommend that you drizzle a little Presto Pesto on top for a delicious burst of extra flavor. Serves 8.
Ingredients for the white sauce:
1 small head cauliflower, rough chopped
6 cloves garlic
3 tablespoons nutritional yeast (optional)
Ingredients for the filling:
3 cups sliced button or shiitake mushrooms
1 big bunch Swiss chard or collard greens, or 4 cups spinach, chopped
1 large onion, diced
2 teaspoons herbes de Provence
Salt-free seasoning and pepper, optional
2 pounds butternut squash planks (see note below)
⅓ cup fresh chopped parsley or basil to garnish
Note: If you can’t find butternut squash planks already sliced in the grocery store, it is easy to make your own. Choose a large butternut and cut off the neck right where it meets the base. Use a vegetable peeler to remove the skin and place the neck on a solid chopping board. With a very sharp chef's knife, slice thin planks lengthwise trying to keep a uniform thickness.
For the filling, sauté whatever vegetables you have on hand. This is a great “clean out the fridge” recipe.