Butternut Squash Casserole Recipes Vegan and Delicious Ideas

Butternut squash casserole is a comforting, flavorful dish that embodies the warmth of autumn and the joy of gathering around the table with loved ones. If you’re looking for a delicious, plant-based twist on this classic, you’re in the right place.

Our vegan butternut squash casserole recipes combine tender roasted squash with savory herbs, creamy textures, and crunchy toppings to create a crowd-pleasing side or main dish. Perfect for holiday dinners, cozy family meals, or anytime you crave something hearty and wholesome, these casseroles are easy to make and packed with nutrients.

Whether you’re a seasoned vegan or just exploring more plant-based options, these recipes show how simple ingredients can transform into a rich and satisfying casserole. Get ready to impress with comforting layers of flavor and texture, all without any dairy or animal products.

Let’s dive into these scrumptious vegan butternut squash casserole recipes that will soon become your go-to favorites!

Why You’ll Love This Recipe

Vegan butternut squash casseroles are an excellent way to enjoy a nutritious vegetable while indulging in a creamy, flavorful dish that’s both satisfying and wholesome. The natural sweetness of the squash pairs beautifully with herbs and spices, while the crunchy topping adds a delightful contrast in texture.

These casseroles are versatile, easy to prepare, and can be customized with your favorite nuts, seeds, or dairy-free cheeses. They make a fantastic holiday side or a comforting main dish and are gluten-free friendly when you choose the right topping ingredients.

Plus, these recipes are a great source of vitamins A and C, fiber, and plant-based protein, making them nourishing and delicious all at once!

Ingredients

• 1 medium butternut squash (about 3 lbs), peeled and cubed
• 1 cup cooked quinoa or brown rice for added texture
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup coconut milk (full fat for creaminess)
• 2 tablespoons olive oil or vegan butter
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup chopped walnuts or pecans (for topping)
• 1/2 cup panko breadcrumbs (use gluten-free if needed)
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• Fresh parsley, chopped for garnish

Equipment

• Large mixing bowl
• Baking dish (9×13-inch or similar)
• Food processor or blender (optional for smoother texture)
• Large skillet or sauté pan
• Measuring cups and spoons
• Sharp knife and cutting board
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or vegan butter.
2. Prepare the butternut squash: Peel, seed, and cube the butternut squash into 1-inch pieces. Place them on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, and half the dried thyme. Roast for 25-30 minutes until tender and lightly caramelized.
3. Sauté aromatics: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Make the creamy base: In a large mixing bowl, mash the roasted butternut squash slightly (you can use a fork or potato masher). Add the cooked quinoa or brown rice, sautéed onions and garlic, coconut milk, dried sage, smoked paprika, remaining thyme, salt, and pepper. Mix until well combined. For a smoother texture, pulse the mixture in a food processor or blender until creamy but still slightly chunky.
5. Transfer to baking dish: Pour the mixture into the prepared baking dish and spread evenly.
6. Prepare the topping: In a small bowl, combine the chopped walnuts, panko breadcrumbs, nutritional yeast, and a pinch of salt and pepper. Sprinkle this evenly over the casserole.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and crispy.
8. Garnish and serve: Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve warm.

Tips & Variations

To add extra depth, try stirring in sautéed mushrooms or kale for a boost of umami and greens.

For a nut-free version: Use toasted seeds like pumpkin or sunflower in the topping instead of nuts.

If you prefer a cheesy flavor, add vegan cheese shreds or a cashew cream layer inside the casserole.

Try swapping quinoa for wild rice or barley for different textures.

Make it ahead: Assemble the casserole a day before and refrigerate. Bake just before serving.

Nutrition Facts

Serving Suggestions

This vegan butternut squash casserole pairs beautifully with fresh green salads, roasted Brussels sprouts, or a tangy cranberry sauce for festive meals. It also works well alongside vegan protein dishes like lentil loaf or stuffed mushrooms for a complete dinner.

For a lighter option, serve smaller portions as a side alongside your favorite grain bowl or vegan sausage.

Curious about more flavorful vegan recipes? Check out our Lemon Ricotta Pasta With Arugula Recipe for a refreshing pasta dish or try the hearty Lion’S Mane Mushroom Crumble Recipes for another savory vegan delight.

Conclusion

Our vegan butternut squash casserole recipes offer a warm, delicious way to celebrate the flavors of fall and nourish your body with wholesome ingredients. The combination of roasted squash, creamy coconut milk, and crunchy nut topping creates a comforting casserole that’s perfect for any occasion, from weeknight dinners to holiday feasts.

With simple ingredients and easy steps, this casserole is approachable for cooks of all skill levels. Plus, the flexibility allows you to customize it to your taste and dietary needs.

Whether you’re new to plant-based cooking or a seasoned vegan, this dish is sure to become a family favorite. Don’t forget to explore more recipes on our site, like the festive Low Fodmap Appetizer Recipes and the indulgent Instant Pot Rabbit Recipe for inspiration beyond vegan cooking!

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