Delicious Vegan Butternut Squash Casserole Recipe

Hey folks, I am excited to share with you my latest culinary masterpiece – a Vegan Butternut Squash Casserole recipe that is out of this world! If you are looking for a dish that is not only wholesome but also incredibly delicious, then this recipe is just what you need. Trust me, your taste buds will go on a joy ride as each bite melts in your mouth while leaving a rich aftertaste that will have you asking for more.

For all the health-conscious individuals out there, this vegan butternut squash casserole is loaded with essential vitamins and minerals that are necessary for your overall well-being. The addition of sweet potatoes and broccoli to the casserole takes the nutrition up a notch, elevating it to become one of the most nutritious meals around. It’s delightful to know that you can enjoy indulgent comfort food without feeling guilty about your health or making any sacrifices.

Furthermore, this recipe has no meat or animal products, making it an excellent option for vegans or those who want to reduce their carbon footprint by indulging in plant-based meals. So whether you are a vegan, vegetarian, or simply on a mission to cut down on meat consumption, this vegan butternut squash casserole should be at the top of your list.

Don’t worry; you do not need any special culinary skills to perfect this recipe. It’s easy and simple to follow through with manageable ingredients that are readily available at your local grocery store. Let’s dive into why you will love this recipe so much!

Why You’ll Love This Recipe

Vegan Butternut Squash Casserole
Vegan Butternut Squash Casserole

Are you looking for a vegan dish that is both delicious and healthy? Look no further than this Vegan Butternut Squash Casserole! This dish is a perfect combination of sweet and savory flavors, thanks to the butternut squash, sweet potato, and yellow squash. Not only does it taste amazing, but it is also packed with nutrients that are great for your body.

This casserole is a great alternative to traditional meat-based casseroles, as it is filling and satisfying without any of the guilt. Plus, it is 100% vegan-friendly! With ingredients like coconut milk and olive oil, this recipe has all the creamy goodness you could want in a casserole without any of the animal products.

Not only is this recipe delicious, but it is also incredibly easy to make. All it takes is some slicing and dicing of the veggies, adding some seasonings, and placing it in the oven. You don’t have to spend hours in the kitchen to make something delicious.

So if you’re looking for a hearty, healthy, and tasty vegan dish that’s easy to make and will leave you feeling great after each bite, then give this Vegan Butternut Squash Casserole Recipe a try. I promise you won’t regret it!

Ingredient List

 Hot and bubbly out of the oven!
Hot and bubbly out of the oven!

Get Your Ingredients Together

Now, let’s talk about the ingredients that you will need for this delicious vegan butternut squash casserole recipe. This ingredient list may look a bit long, but trust me, it’s worth it. Gather the following items:

  • 1 medium butternut squash, cubed
  • 2 cups cubed yellow squash
  • 1 large sweet potato, peeled and diced
  • 1 yellow onion, sliced thinly
  • 1 tablespoon olive oil
  • 2 tablespoons ground sage
  • ½ cup raw cashews
  • 8 cups water (for soaking cashews)
  • 1 cup nutritional yeast
  • 2 cups coconut milk
  • 1 cup cooked quinoa
  • Salt and black pepper to taste

With these fresh ingredients in hand, we’re ready to dive into making the most delicious vegan butternut squash casserole we’ve ever tasted.

The Recipe How-To

 A creamy and flavorful vegan casserole
A creamy and flavorful vegan casserole

Now, let’s dive into the main act: how to make this finger-licking vegan butternut squash casserole. Trust me, once you have all your ingredients ready, following these easy steps will be a breeze.

Step 1: Prep your ingredients

First, preheat your oven to 375°F (190°C). Grab your butternut squash and yellow squash, peel them with a vegetable peeler. After that, slice the squashes ¼ inch thick.

Dice the yellow onion and cut the sweet potato and butternut squash into small, bite-sized cubes. Roughly chop the walnuts and measure out ½ cup for later. Then, warm up the desired amount of coconut milk.

Step 2: Cook and layer the casserole

In a large skillet over medium heat, sauté the yellow onion in 1 tablespoon of olive oil until translucent.

Then add the prepared cubed vegetables (sweet potato and butternut squash) into the skillet and cook for about 10 minutes until softened.

In a separate mixing bowl, combine chopped walnuts with 2 tablespoons of olive oil and ground sage. Mix well until coated evenly.

Grab your casserole dish and begin layering with the cooked vegetables followed by a layer of walnut-sage mixture. Repeat until all is done.

Next, pour coconut milk on top of the casserole filling- just enough to cover everything in sight.

Step 3: Bake!

Cover your casserole dish with aluminum foil or lid and bake it in preheated oven for about 40 minutes.

Remove the cover after baking for around 35 minutes so that it can bake some more to give it a nice golden crust with crispy edges/filling contrast. Continue baking for another 5-10 minutes or until fully baked through.

Once done, remove from oven, let it cool down for a few minutes before serving.

There you have it -a perfect dish bursting with flavor that is bound to impress any vegan food lover!

Substitutions and Variations

 Butternut squash never looked so good
Butternut squash never looked so good

Alright folks, let’s talk about how we can mix it up with this Vegan Butternut Squash Casserole. Don’t get me wrong, it’s amazing just as is, but why not have some fun and experiment? Let’s dive in!

First of all, if you’re not a fan of walnuts or have a nut allergy, no problem! You can easily swap them out for pecans or slivered almonds. Trust me, the nutty crunch factor is crucial here.

If you’re not a fan of ground sage, try thyme or rosemary instead for a different flavor profile. Mix and match herbs and spices to create your own signature casserole blend.

For those of you who aren’t feeling the sweet potato vibes in this recipe, replace it with another veggie like carrots or zucchini. Yellow squash can also work as a substitute for the butternut squash if you want to switch things up even more.

Are you looking for a gluten-free option to this casserole? Try substituting brown rice for quinoa. Not only is it gluten-free but also protein-rich! For those who are allergic to quinoa or don’t like its taste, use millet or polenta in place of the quinoa.

Craving some cheesy goodness in your casserole? Try adding some vegan cheese on top before baking or sprinkle some nutritional yeast for an extra boost of umami flavor.

Let’s say you want to up the protein game with this casserole. Why not try adding some plant-based sausages or crumbled tofu? You can also try adding some cooked lentils for a protein boost.

The possibilities are endless my friends! It all depends on your taste buds and what ingredients you have on hand. Play around with different substitutions and variations, create your own twist on this classic recipe, and most importantly – have fun while doing it!

Serving and Pairing

 Perfect for a cozy night in
Perfect for a cozy night in

Alright folks, let’s talk serving and pairing for this incredible Vegan Butternut Squash Casserole Recipe. After all, the way we present and pair our meals can greatly influence how much we enjoy them. Trust me, I’ve been there where the food tasted great, but something was off with the pairing or presentation, and it just didn’t hit the spot.

So, when it comes to this vegan squash casserole recipe here are some things you might consider. This casserole is creamy, savory, and has that nutty flavor from walnuts baked right in it. Therefore, as with anything creamy, you’ll want to incorporate some lighter and fresher elements to lighten up the dish. You can opt for a side salad consisting of mixed greens dressed in a balsamic vinaigrette with cherry tomatoes, cucumber slices, diced avocado, and maybe some roasted pumpkin seeds sprinkled over it.

Another thing I highly recommend is topping this squash casserole with more herbs and toasted walnuts for added crunch and flavor contrast between the smooth texture of this vegan recipe.

Also, if you’re a fan of vegan mac & cheese or stuffed squash then you’ll surely fall in love with this butternut squash gratin with ground sage. Serve it warm straight out of the oven or reheated leftovers. As for pairings wine-wise, you could pair it with a Chardonnay for a classic white wine option or choose to go for a Chenin Blanc which has fruity notes of pineapple and stone fruits that would complement the richness of this casserole. Whatever your preference may be make sure to enjoy every bite!

Make-Ahead, Storing and Reheating

 A colorful addition to your dinner table
A colorful addition to your dinner table

Listen up, chefs! I know you’re busy and may not have the time to whip up this vegan butternut squash casserole every time you crave it. That’s why I’m here to give you some pro-tips on make-ahead, storing, and reheating techniques so that you always have a warm and cozy casserole when you need it.

First things first – this is an excellent recipe to make ahead of time. You can assemble the casserole a day or two before serving and store it in the fridge until you’re ready to bake it. Just be sure to cover it tightly with foil or plastic wrap to prevent moisture loss.

If you’re making a big batch of this vegan butternut squash casserole, you can freeze the leftovers for another time. Make sure to let it cool down completely before wrapping it tightly in foil or freezer-safe container. Label the container with the date and contents, so you can easily identify it later.

When it comes to reheating, you can either thaw the frozen casserole overnight in the fridge or place it in the oven straight from the freezer. For reheating from the fridge, preheat your oven to 350°F, and let the casserole sit at room temperature for about 30 minutes before baking for 25-30 minutes until warmed through.

If reheating from frozen, set your oven at 375°F and bake for about an hour, checking every 20 minutes until heated through and bubbly around the edges.

You can also microwave individual portions of this vegan butternut squash casserole if you’re short on time. Just place one portion in a microwave-safe dish and heat on high for 1-2 minutes, stirring occasionally until hot and bubbly.

That’s it, folks! With these tips, now you’re equipped with all you need to know about make-ahead, storing and reheating techniques for this delicious vegan butternut squash casserole dish without compromising its amazing taste!

Tips for Perfect Results

 Layers of deliciousness in every bite
Layers of deliciousness in every bite

Here are some tips and tricks that will guarantee a delicious vegan butternut squash casserole every time.

Firstly, make sure to properly slice the ingredients. The butternut squash and yellow squash should be sliced into ¼ inch thick pieces. This is important because thinner slices cook faster and ensure that every piece is evenly cooked, soft, and full of flavor.

When it comes to cooking the squash, I recommend roasting it in the oven. This brings out the natural sweetness and enhances its flavor. To roast the butternut squash, simply toss it in some olive oil and ground sage, and put it in the oven at 400°F for about 20-25 minutes or until tender.

If you want to add some crunch to your casserole, sprinkle some walnuts on top before baking. This will add some texture to the dish and complement the creamy texture of the coconut milk.

Another tip is to layer the casserole ingredients properly. Start with a layer of butternut squash, followed by a layer of yellow squash or sweet potato, then onions, and repeat until you fill your casserole dish. This ensures that every bite has a variety of flavors and textures.

To take this recipe up a notch, try adding some nutritional yeast to the cashew topping. This adds a cheesy flavor to your dish that is sure to have everyone coming back for seconds.

Lastly, don’t be afraid to experiment with different variations of this recipe! You can try adding broccoli or quinoa for a healthier alternative, or even turn it into an enchilada casserole by adding some ground beef or stuffing the butternut squash with other ingredients for a vegan stuffed butternut recipe. With these tips, your vegan butternut squash casserole will surely stand out among other vegan casserole recipes!

Bottom Line

In conclusion, this vegan butternut squash casserole is a must-try dish that is sure to impress anyone, whether they are vegan or not. With its creamy coconut milk base, nutty walnuts, and savory spices like ground sage, this casserole is packed with flavor and perfect for any occasion. Plus, it’s versatile enough to be enjoyed as a main dish or as a side.

By using wholesome ingredients like butternut squash, sweet potato, and yellow squash, you’re not only making a delicious meal but also taking care of your overall health. The best part? This recipe is easy to make and can be adapted to fit your preferences.

So why not give this vegan butternut squash casserole a try? You won’t regret it!

Vegan Butternut Squash Casserole

Vegan Butternut Squash Casserole Recipe

from Whole Foods
No ratings yet
Prep Time 30 mins
Cook Time 50 mins
Course Main Course
Cuisine Vegan
Calories 354.6 kcal


  • 2 tablespoons olive oil
  • 2/3 cup yellow onion, chopped
  • 2 lbs butternut squash, cut into 1-inch pieces
  • 1 (13 1/2 ounce) can coconut milk
  • salt & pepper
  • 1 tablespoon ground sage
  • 3/4 cup whole wheat elbow macaroni
  • 1/2 cup walnuts, chopped
  • 1/2 cup breadcrumbs


  • Preheat oven to 350. Lightly oil 9" x 13" baking dish.
  • Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
  • Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
  • Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
  • Combine squash mixture, macaroni, and walnuts.
  • Transfer to greased baking dish and top with bread crumbs.
  • Bake until golden brown, about 30 minutes.

Add Your Own Notes


Serving: 202gCalories: 354.6kcalCarbohydrates: 51gProtein: 4.7gFat: 16.7gSaturated Fat: 8.7gSodium: 37.1mgFiber: 4.1gSugar: 29.1g
Keyword < 4 Hours, Low Protein, Macaroni And Cheese, One-Dish Meal, Vegan
Tried this recipe?Let us know how it was!

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