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A healthy "lasagna" made from layers of butternut squash! This dish was inspired by a recipe my sister-in-law sent me from her local newspaper. I made it nutritarian and vegan by leaving out the oil, salt, and cheese.
The sweeter the squash, the better this dish will be!
1 medium onion, diced
1 large bunch kale, washed, trimmed, and chopped
1 large butternut squash
1 28-ounce can diced tomatoes, drained well
1 teaspoon fresh sage, minced
Salt and black pepper (optional)
Olive oil (optional)
Preheat the oven to 350°F. Spray a 9-inch by 13-inch baking pan with nonstick spray and set aside.
Water-saute the onion in a skillet on medium heat until soft. Add the kale and a little water, cover, and steam until kale is tender, about 5-10 minutes. Drain the kale mixture of all excess water (if it's very wet, place the kale mixture in a colander and use a spoon to press out the water) and set aside.
Meanwhile, peel the butternut squash, remove the seeds, and slice as thinly as possible, about 1/8-inch.
Cover the bottom of the baking pan with an overlapping layer of squash slices.
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Bake for 50-60 minutes, until the squash is tender when pierced with a sharp knife.
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Cool on a wire rack for a few minutes, then cut into squares and serve.