Butternut Squash Broccoli Casserole is the fall side dish I make when I want something cozy that is not weighed down with cream and cheese. Butternut squash and broccoli roast in a coconut milk sauce warmed with ginger, garlic, and smoked paprika, so it stays completely vegan, dairy free, and gluten free without tasting like it is missing anything.

Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

This is an easy one to build around what is already in your fridge in the fall. It bakes in one dish, feeds a few people as a side, or two as a main with a scoop of rice or quinoa alongside.

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Ingredients

Butternut squash - cut into 1 to 2 inch chunks so it roasts evenly without turning to mush.
Broccoli florets - added partway through so they stay bright and just tender, not gray.
Coconut milk - the full fat, unsweetened kind. It is what makes the sauce creamy without any dairy.
Chickpeas - stirred in for protein and heft, so this can stand on its own as a meal.
Garlic, ginger, smoked paprika, turmeric - the base of the sauce. Warm and a little smoky, not spicy.
Coconut oil - for cooking the vegetables and building the sauce.
Pumpkin seeds and parsley - for crunch and color on top.

Not a coconut milk fan? Swap it for my homemade condensed cream of chicken soup instead. It will not be vegan anymore, but it is just as good.

Julia's Tip

Undercook the squash on the stovetop on purpose. It should still have some bite when it goes into the oven. It finishes cooking in the coconut sauce, and squash that is already soft on the stove turns to mush by the time it comes out.

How To Make Butternut Squash Broccoli Casserole

Heat coconut oil in a large skillet over medium heat. Add the butternut squash and cook for 5 to 7 minutes, stirring, until it starts to color but still has some bite.

Add the broccoli florets and season with salt and pepper. Cook until the florets turn bright green and just start to soften.

Stir in the chickpeas, cover, and let sit for 2 to 3 minutes. Transfer everything to a 9x13 inch baking dish and scatter pumpkin seeds over the top.

In the same pan over medium heat, add a little more coconut oil along with the garlic, ginger, smoked paprika, and turmeric. Stir constantly for 1 to 2 minutes until fragrant.
Stir in the coconut milk and simmer under a closed lid for 3 minutes. Pour the coconut sauce over the vegetables and bake at 390 degrees Fahrenheit for 35 to 40 minutes.

Garnish with chopped parsley and a few more pumpkin seeds if you like, and serve warm as a side dish or a full vegetarian meal.

Tips

Undercook the squash on the stove. It should still be a little firm going into the oven, or it turns pureed by the time it bakes for 35 to 40 minutes.
Cut the squash evenly. One to two inch chunks roast at the same rate, so you do not end up with mushy edges and a raw center.
For a non vegan version, sprinkle grated cheddar over the vegetables and bake until melted.
Do not skip the sauce simmer. Three minutes on the stove thickens the coconut milk slightly before it goes in the oven, so it clings to the vegetables instead of pooling.

What Other Vegetables Go Well With Butternut Squash?

If you do not have broccoli on hand, any of these work well in its place:

Cauliflower
Sweet potato
Pumpkin
Parsnips
Mushrooms (will release more liquid during cooking)

Can I make this ahead of time?

Yes. Cook the vegetables and make the sauce up to a day ahead, then store them separately in the fridge. Assemble and bake when you are ready, adding a few extra minutes to the bake time since everything will be cold.

Is this recipe gluten free?

Yes, every ingredient here is naturally gluten free. Just double check your coconut milk and smoked paprika if you are cooking for someone with celiac disease, since cross contamination can happen with some brands.

How To Store Butternut Squash Broccoli Casserole

To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat. Warm in the oven at 350 degrees Fahrenheit until hot through, or microwave individual portions. The oven keeps the squash from getting watery.
To Freeze. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating, since coconut milk sauces can separate slightly when frozen but come back together with a stir.

More Vegan and 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

Butternut Squash Broccoli Casserole

5 from 9 votes

Butternut squash and broccoli baked in a creamy coconut milk sauce with ginger, garlic, and smoked paprika. Vegan, dairy free, gluten free, and sized for a 9x13 dish.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 servings

Course: Main Course

Cuisine: Vegan, Vegetarian

Calories: 358

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups chickpeas rinsed and drained
2 cups coconut milk unsweetened, (about 1.5 cans)
4 cups butternut squash 1-2 inch chunks
4 cups broccoli florets
¼ cup pumpkin seeds
4 tablespoons coconut oil divided
salt to taste
black pepper to taste
2 teaspoon smoked paprika
1 teaspoon fresh turmeric grated
1 ½ teaspoon fresh ginger grated
2 garlic cloves minced
¼ cup parsley chopped, for serving

Equipment

Method

Heat up 2 tablespoons of coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
4 tablespoons coconut oil, 4 cups butternut squash
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.
2 cups chickpeas, salt, black pepper, 4 cups broccoli florets
Transfer the veggies to a 9x13 inch baking dish, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add remaining coconut oil, then the garlic, ginger, smoked paprika, and turmeric, and stir constantly for 1 to 2 minutes.
¼ cup pumpkin seeds, 2 teaspoon smoked paprika, 1 ½ teaspoon fresh ginger, 2 garlic cloves, 1 teaspoon fresh turmeric
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 35-40 minutes at 390 F.
2 cups coconut milk
Garnish with chopped parsley and more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal.
¼ cup parsley
If you like this recipe, please leave a 5-star rating below, thank you!

Nutrition

Calories: 358kcalCarbohydrates: 26gProtein: 8gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.002gSodium: 188mgPotassium: 830mgFiber: 6gSugar: 3gVitamin A: 10847IUVitamin C: 78mgCalcium: 115mgIron: 5mg

Notes

For a non vegan meal: sprinkle grated cheddar over the vegetables and bake until the cheese is melted.
Not a fan of coconut milk? Use my Homemade Condensed Cream of Chicken Soup in its place instead. It will not be vegan anymore, but it is just as good.
Do not overcook the squash on the stovetop. It should still have some bite going into the oven, or it turns pureed once it bakes.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven at 350 F to keep the squash from getting watery.