Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.
In This Post
I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe.
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How To Make Vegetarian Casserole
Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.
Stir in chickpeas, close the lid and let sit for 2-3 minutes. Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside.
In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂
Tips
- For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
- Not a fan of coconut milk? For a non vegan option I recommend trying my Gluten Free Cream of Chicken Soup instead of the coconut milk here. Delicious!
- Don't overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you'll result in pureed butternut squash.
- It is better to leave the squash undercooked before adding it to the oven. Roast the veggie casserole for about 25 minutes, or until squash is golden brown and fork-tender. Don't overcook it or it will get mushy.
What other vegetables go well with butternut squash?
If you don't like or don't have broccoli on hand these are a few of my suggestions that will go well with this pumpkin bake:
- Cauliflower
- Sweet potato
- Pumpkin
- Parsnips
- Mushrooms
More Vegan/Vegetarian Dinner Recipes
- Sweet Potato, Chickpea and Kale Tacos (Vegan)
- Napa Cabbage And Mushrooms Stir Fry
- Stuffed Butternut Squash
- Healthy Quinoa Stuffed Butternut Squash
For all recipes, please go to my Recipe Index.
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Recipe Card
Vegetarian Casserole With Butternut Squash
Ingredients
Method
- Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
- Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft. Stir in chickpeas, close the lid and let sit for 2-3 minutes.
- Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
- Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
- Garnish with chopped parsley, more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal 🙂
Nutrition
Notes
- For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
- Don't overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you'll result in pureed butternut squash.
Tried this recipe?
Let us know how it was!More Easy Butternut Squash Recipes
ALL SIDE DISH recipes.
Haylee
I made it for dinner and it was so good! It was so creamy and flavorful! I will definitely make it again!
Julia | The Yummy Bowl
thank you Haylee!
Shannon
YUM.
Made this tonight & it was so tasty & my whole place smelled so great, too!
Julia | The Yummy Bowl
yum! This recipe is a true gem indeed! Thank you Shannon!
Christina
I’m getting ready to make this great sounding casserole and just wanted to confirm the temperature—bake at 390 degrees? Thanks
Julia | The Yummy Bowl
Hi Christina! This is what I did, but you can go for 400 and check for veggies towards the end a little earlier, they need to be tender
Nola
Love the creamy sauce and butternut squash combination! What a a great recipe
Julia | The Yummy Bowl
Thank you so much Nola!
Page
This was incredible. I doubled it so that we would have leftovers.
Julia | The Yummy Bowl
Thank you so much Page, this is one of my very favorites too!