• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Yummy Bowl
  • Home
  • RECIPES
    • Seasons
    • Popular Recipes
    • 30-Minute Meals
    • Appetizers
    • Dinner
      • Vegan Dinner
      • Chicken
      • Beef
      • Fish
    • Soups
    • Breakfast
    • One-Pot & Casseroles
    • Sides
      • Salads
      • Potato
    • Pasta
    • Desserts
    • Other Categories
      • Sandwiches & Wraps
      • Dairy Free
      • Vegetarian
      • Drinks
      • Sauces, Condiments, Dips
  • About
    • About TYB
    • Work With Me
    • Contact
    • Terms and Conditions
    • Disclaimer
    • Privacy Policy
  • SHOP
    • PRINTABLES
    • LIGHTROOM PRESETS
  • Blogging Resources
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • Shop
  • Blogging Resources
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • Shop
    • Blogging Resources
    • Facebook
    • Instagram
    • Pinterest
  • ×
    The Yummy Bowl » Recipes » Vegan Dinner

    Butternut Squash Broccoli Casserole (Dairy-Free, Vegan)

    Jan 16, 2021 · Modified: Oct 2, 2023 by Julia | The Yummy Bowl · This post contains paid affiliate links · 8 Comments

    1472 shares
    • Facebook
    Jump to Recipe
    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

    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. 

    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)
    Jump To
    • More Easy Butternut Squash Recipes
    • How to make Butternut Squash Broccoli Casserole
    • Tips
    • Can you overcook butternut squash?
    • What other vegetables go well with butternut squash?
    • Can I make this Pumpkin Broccoli Casserole ahead of time?
    • Recipe
    • Comments

    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.

    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

    More Easy Butternut Squash Recipes

    ALL SIDE DISH recipes.

    • top shot of a pumpkin risotto in a light blue bowl
      Butternut Squash Risotto (Vegetarian)
    • squash casserole in oval baking dish with apples and cranberries
      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)
    • side angle view of a spoon scooping out the baked flesh of butternut squash half
      Baked Butternut Squash With Brown Sugar and Cinnamon

    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.

    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)

    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. 
    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

    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!!!

    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

    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
    • Healthy Quinoa Stuffed Butternut Squash

    For all recipes, please go to my Recipe Index.

    I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

    Recipe

    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)

    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.
    5 from 7 votes
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Main Course
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 3 portions
    Calories: 605kcal

    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 🙂
    Prevent your screen from going dark

    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

    Click here to add your own private notes.
    Nutrition Facts
    Butternut Squash Broccoli Casserole (Dairy Free, Vegan)
    Amount Per Serving
    Calories 605
    * Percent Daily Values are based on a 2000 calorie diet.

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

    « Creamy Mushroom Pasta with Truffle Oil
    Chocolate Orange Brownies ( Gluten-Free, Dairy Free) »
    1472 shares
    • Facebook

    Reader Interactions

    Comments

    1. 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
    2. 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
    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. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    the yummy bowl julia author

    I'm Julia and welcome to The Yummy Bowl. I share easy and healthy recipes for the whole family. Everything you see here is Gluten-free and mostly made with whole food ingredients. Hope you enjoy! Love, Julia

    More about me →

    Seasonal Favorites

    • sauteed asparagus and peas with parmesan cheese
      Sauteed Asparagus With Peas
    • heart shaped potatoes in a plate
      Easy Air Fryer Potatoes (Heart Shaped Slices)
    • flat lay shot of 4 cajun corn on the cob with feta cheese and parsley
      Cajun Corn On The Cob (Boiled, Baked, or On The Grill)
    • stack of Zucchini Corn Fritters
      Easy Zucchini And Corn Fritters

    Readers Favorites

    • a stack of breakfast cookies
      No Sugar Added Healthy Breakfast Cookies With Dried Fruit and Nuts
    • a stack of banana oatmeal cookies with chocolate chips
      Banana Oatmeal Cookies With Chocolate Chips
    • shredded slow cooker honey garlic chicken thighs
      Slow Cooker Honey Garlic Chicken Thighs
    • baked cabbage roll casserole with fresh dill
      Lazy Cabbage Roll Casserole With Ground Beef
    • Marinated Cucumber, Tomato and Onion Salad
      Marinated Cucumber, Tomato and Onion Salad
    • flat lay shot of plated asparagus with parmesan and tomatoes on a white plate with pink linen
      Cheesy Asparagus with Tomatoes

    Connect With Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Newsletter

    Sign Up! for emails and updates

    Contact

    Contact

    Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 The Yummy Bowl. Created with the Feast Plugin.