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The Yummy Bowl » Recipes » Vegan Dinner

Vegetarian Casserole

Jan 16, 2021 · Last updated: May 4, 2024 by Julia · 10 Comments · this post may contain affiliate links

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Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

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)
Jump To
  • How To Make Vegetarian Casserole
  • Tips
  • What other vegetables go well with butternut squash?
  • Did You Like This Recipe?
  • Recipe Card
  • More Easy Butternut Squash Recipes
  • 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.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

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.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

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.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

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. 

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

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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.
Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

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
Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

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

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

Vegetarian Casserole With Butternut Squash

Julia
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.
5 from 9 votes
Print SaveSaved! Pin
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Vegan, Vegetarian
Servings 3 portions
Calories 605 kcal

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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

INSTRUCTIONS
 

  • 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 🙂

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.

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NUTRITION

Calories: 605kcal
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

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    Butternut Squash Risotto (Vegetarian)
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    Roasted Butternut Squash Casserole (with Cranberries and Apples)
  • This tasty Squash Spread/Caviar recipe is called Kabachkovaya Ikra in Russian and is one of my favorite Russian cuisine recipes. It’s easy to make, vegetarian, and full of flavors. Perfect for spreads and bruschettas. -The Yummy Bowl
    Roasted Summer Squash Spread (Kabachkovaya Ikra)
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    Baked Butternut Squash (with Brown Sugar and Cinnamon)

ALL SIDE DISH recipes.

« 25 Date Night Dinner Recipes - Vegan & Gluten Free
30 Minute Vegetarian Chili »

Reader Interactions

Comments

  1. Haylee

    January 15, 2024 at 7:51 pm

    5 stars
    I made it for dinner and it was so good! It was so creamy and flavorful! I will definitely make it again!

    Reply
    • Julia | The Yummy Bowl

      January 18, 2024 at 6:34 pm

      thank you Haylee!

      Reply
  2. Shannon

    February 16, 2023 at 3:22 am

    YUM.
    Made this tonight & it was so tasty & my whole place smelled so great, too!

    Reply
    • Julia | The Yummy Bowl

      February 21, 2023 at 4:20 pm

      yum! This recipe is a true gem indeed! Thank you Shannon!

      Reply
  3. Christina

    February 05, 2023 at 5:59 pm

    I’m getting ready to make this great sounding casserole and just wanted to confirm the temperature—bake at 390 degrees? Thanks

    Reply
    • Julia | The Yummy Bowl

      February 05, 2023 at 6:21 pm

      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

      Reply
  4. Nola

    January 29, 2022 at 1:17 am

    5 stars
    Love the creamy sauce and butternut squash combination! What a a great recipe

    Reply
    • Julia | The Yummy Bowl

      January 30, 2022 at 12:21 am

      Thank you so much Nola!

      Reply
  5. Page

    January 07, 2022 at 5:06 pm

    This was incredible. I doubled it so that we would have leftovers.

    Reply
    • Julia | The Yummy Bowl

      January 08, 2022 at 5:15 pm

      Thank you so much Page, this is one of my very favorites too!

      Reply
5 from 9 votes (7 ratings without comment)

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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