This recipe calls for vegan chevre, but you could definitely put real chevre in there if you want...can't wait to try out this winter casserole 1/2 tablespoon olive oil 1/2 red onion, diced 2 cloves garlic, minced 5 cups cubed butternut squash 3/4 cups + 3 tablespoons vegetable broth, divided 1 1/2 teaspoons dried thyme 1 teaspoon dried sage a few dashes of smoked paprika a few dashes of nutmeg salt and pepper to taste 6 cups packed chopped kale, stems removed 3 cups prepared gnocchi (or 1 12oz package of store-bought vegan gnocchi) 1/2 recipe of tofu chèvre Instructions Preheat oven to 350. Lightly grease (or spray with olive oil) a 9x13 casserole dish. Set aside. In a large shallow saucepan, heat the olive oil over medium heat for about one minute. Add the onion and cook for a few minutes, stirring as needed. Add the garlic and cook for a few more minutes, stirring as needed. Once the onion is translucent, add the butternut squash, 1/4 cup vegetable broth, and the spices. Mix together and cover. Let cook for 3-4 minutes or until liquid has cooked away. Add 1/4 cup more vegetable broth and cover. Let cook for 3-4 more minutes until liquid has cooked away and the squash can easily be pierced with a fork (but it shouldn't be mushy). Add the kale and the remaining 1/4 cup of vegetable broth. Continue to stir in the kale until it just begins to wilt. Remove from heat. Transfer the mixture to a large bowl. Add the gnocchi. You should have 1/2 a log of tofu chèvre. Cut it in half and crumble one half over the mixture in the bowl. Mix well. Pour the 3 tablespoons of vegetable broth into the casserole dish, just so it coats the bottom. Pour the casserole mixture into the dish and spread out evenly. Crumble the remaining tofu chèvre over the casserole. Cover with aluminum foil and bake in the oven for 15 minutes. Remove the foil and bake for 5 more minutes. Serve immediately. Enjoy!