Butternut Squash Broccoli Casserole - The creaminess of the coconut sauce, butternut squash and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.
Topped with roasted sesame seeds and Vegan Parmesan makes it a great comfort food during the cold season.
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This plant-based recipe is so creamy and tasty that no one will even realize how healthy it is!
Looking for a healthy, wholesome vegetable-filled, plant-based vegan bowl of comfort to enjoy during family dinner then you’ve found the best recipe!
I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe (non-Vegan) or Vegan Bechamel Sauce.
How to make Butternut Squash Broccoli 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.
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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.
Can you overcook 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.
Can I make this Pumpkin Broccoli Casserole ahead of time?
Of course!
Simply make it ahead of time and then freeze in an airtight container for up to a month. Reheat in the oven and add parmesan cheese or regular cheese on top when reheating.
I hope you enjoy this Butternut Squash Broccoli Casserole recipe and please leave a comment if you make it! Thank you!!!
More Easy Butternut Squash Recipes
ALL SIDE DISH recipes.
For all recipes, please go to my Recipe Index.
More Vegan/Vegetarian Dinner Recipes
- Creamy Mushroom Pasta with Truffle Oil
- Sweet Potato, Chickpea and Kale Tacos (Vegan)
- Napa Cabbage And Mushrooms Stir Fry
- Chickpea and Cauliflower Coconut Curry | Vegan
- Vegan Sweet Potato Coconut Lentil Stew
Butternut Squash Broccoli Casserole (Dairy Free, Vegan)
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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!
Nola
Love the creamy sauce and butternut squash combination! What a a great recipe
Julia | The Yummy Bowl
Thank you so much Nola!
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
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!