Name: Vegetarian Casserole With Butternut Squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup chickpea; 1 cup coconut milk (unsweetened); 2 cups butternut squash (1-2 inch chunks); 2 cups broccoli florets; 2 tbsp pumpkin seeds; 2-3 tbsp coconut oil; Salt and pepper to taste; 1 tsp smoked paprika spice; ½ tsp turmeric (freshly grated); 1 tsp ginger (freshly grated); 1 garlic clove (minced and paste-like); 2 tbsp chopped parsley for garnish

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.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Table of Contents

How To Make Vegetarian Casserole
Tips
What other vegetables go well with butternut squash?
Before You Head Out
Recipe Card
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Comments

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

For all recipes, please go to my Recipe Index.

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Vegetarian Casserole With Butternut Squash

5 from 9 votes

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.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 3 portions

Course: Main Course

Cuisine: Vegan, Vegetarian

Calories: 605

Ingredients Method Nutrition Notes

Ingredients

1 cup chickpea
1 cup coconut milk unsweetened
2 cups butternut squash 1-2 inch chunks
2 cups broccoli florets
2 tablespoon pumpkin seeds
2-3 tablespoon coconut oil
Salt and pepper to taste
1 teaspoon smoked paprika spice
½ teaspoon turmeric freshly grated
1 teaspoon ginger freshly grated
1 garlic clove minced and paste-like
2 tablespoon chopped parsley for garnish

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

Calories: 605kcal

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.