Vegan Butternut Squash Casserole
Elevate your plant-based meals with this hearty and flavorful Vegan Butternut Squash Casserole! Bursting with roasted butternut squash, protein-packed quinoa, and vibrant baby spinach, this dish is comfort food at its finest. A creamy almond milk and nutritional yeast sauce ties it all together, while a crispy breadcrumb topping adds the perfect crunch. Infused with aromatic thyme, paprika, and garlic, every bite is a celebration of savory flavors. This casserole is simple to prepare, perfect for meal prep, and ideal for cozy weeknight dinners or as a standout side at your next gathering. Whether you're vegan or just looking for a wholesome, dairy-free dinner option, this recipe is sure to become a new fall favorite!
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 4 cups baby spinach
- 2 cups cooked quinoa
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1 cup breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Peel and seed the butternut squash, then cut it into 1-inch cubes.
Spread the butternut squash cubes onto a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and garlic to the skillet and sauté until onion is translucent, about 4-5 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and stir in the cooked quinoa.
In a small bowl, whisk together the almond milk, nutritional yeast, cornstarch, dried thyme, salt, black pepper, and paprika. Ensure the cornstarch is fully dissolved.
Once the squash is done roasting, reduce the oven temperature to 375°F (190°C).
In a large mixing bowl, combine the roasted squash with the quinoa-spinach mixture. Pour the almond milk mixture over the top and gently stir until well combined.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the breadcrumbs evenly over the top of the casserole.
Place the casserole in the oven and bake for 20-25 minutes, or until the top is golden and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5-10 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 29.0 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1094 mg | 84% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3831 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
