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If you're craving a hearty, comforting dish that's also plant-based, this Vegan Squash Casserole is a must-try. Packed with butternut squash, coconut milk, and a crunchy bread crumb topping, it’s a delicious way to enjoy a cozy meal without any animal products. Perfect for a family dinner or a potluck, this casserole is both simple to make and bursting with flavor. Let's dive into the recipe!
The name of the recipe: Vegan Squash Casserole Recipe
Ingredients:
- 2 cups butternut squash, cubed
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup bread crumbs
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, chopped onions, and minced garlic.
- Add the coconut milk, olive oil, salt, and black pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the bread crumbs evenly over the top.
- Bake in the preheated oven for 45 minutes, or until the squash is tender and the top is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Vegan Pumpkin Stew
What you will need to make vegan squash casserole
- Butternut squash: Provides a sweet, nutty flavor and creamy texture, making it the star of this comforting casserole.
- Chopped onions: Adds a savory depth and slight sweetness, balancing the flavors of the squash and garlic.
- Garlic: Enhances the dish with its aromatic and pungent taste, complementing the other ingredients perfectly.
- Coconut milk: Offers a rich, creamy consistency and subtle sweetness, making the casserole velvety and delicious.
- Olive oil: Helps to sauté the vegetables, adding a hint of fruitiness and aiding in the baking process.
- Bread crumbs: Creates a crunchy, golden topping, providing a delightful contrast to the creamy squash mixture.
Tools and Instruments Needed
What tools/instruments will be needed to make Vegan Squash Casserole Recipe
- Baking dish: Holds the squash mixture and ensures even cooking in the oven.
- Mixing bowl: Combines all ingredients thoroughly before transferring to the baking dish.
- Knife: Chops the butternut squash and onions into manageable pieces.
- Cutting board: Provides a stable surface for chopping vegetables.
- Measuring cups: Ensures accurate amounts of squash, coconut milk, and bread crumbs.
- Oven: Bakes the casserole to tender perfection with a golden brown top.
Vegan Squash Casserole
A hearty and delicious vegan casserole made with squash and other fresh ingredients.
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Ingredients:
Main Ingredients
- 2 cups Butternut Squash, cubed
- 1 cup Chopped Onions
- 2 cloves Garlic, minced
- 1 cup Coconut Milk
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Bread Crumbs
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, chopped onions, and minced garlic.
- Add the coconut milk, olive oil, salt, and black pepper. Mix well.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the bread crumbs evenly over the top.
- Bake in the preheated oven for 45 minutes, or until the squash is tender and the top is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is perfect for a cozy dinner. You can also add other veggies like zucchini or bell peppers.
Read more: Vegan Spinach Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 20mgCalcium: 60mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using coconut milk in this vegan squash casserole not only adds creaminess but also enhances the natural sweetness of the butternut squash.
Frequently Asked Questions
FAQ:
Can I use a different type of squash?
Yes, you can substitute with acorn or spaghetti squash.
Is there a substitute for coconut milk?
Almond milk or cashew cream works well.
Can I make this casserole ahead of time?
Absolutely, prepare it a day before and bake when ready.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Sure, carrots or bell peppers make great additions.
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