This is quite a hearty dish, and, with the addition of cheese, could make a main course dish. You can use other roots here, turnips, carrots, celeriac, or a combination. The nutritional yeast imparts quite a strong flavor, so if you’re not a real fan of “nooch” use less or none and go with cheese instead. Nooch lovers can go to town here by using both nooch and cheese. I found that these squares taste best when completely cooled, so they’d be perfect for a buffet–but feel free to eat them hot, warm or at room temperature.

1 small bunch greens or 1 jar artichoke hearts
4 1/2 c or so peeled, grated raw winter squash
1 1/2 c thinly sliced onion
1 1/2 c whole grain flour
1 1/2 c nutritional yeast, or to taste
1 c shredded cheese, optional, plus extra for topping
1 c walnuts, pine nuts, sunflower seeds, or other nuts
4 cloves garlic, minced
2 T lemon juice
2/3 c vegetable oil
2 T soy sauce
2 c broth or water, or a combination
1 t ground cumin
1 t ground coriander
black pepper, to taste

1. Preheat oven to 350°F. Grease a 9- x 13- x 2-inch baking dish.

1. Wash and dry greens. Stem, if necessary, and cut into small pieces. Reserve. If using artichoke hearts, drain and cut into pieces. Reserve.

2. Combine grated squash and sliced onion. Reserve.

3. In a large bowl, combine flour, nutritional yeast, cheese, if using, walnuts, and garlic. Add lemon juice, vegetable oil, and soy sauce. Stir to combine. You may need to use your hands to mix it thoroughly. The mixture will be lumpy, not smooth.

4. Heat broth or water to boiling. Pour into bowl, along with reserved greens and spices. Stir to combine well. Add squash and onion. Stir again to combine. Scrape into prepared baking dish. Smooth top. Sprinkle with additional cheese, if you like. Bake for about 1 hour, or until a toothpick inserted into various parts comes out clean. Let stand for at least 10 minutes before serving.