Vegetarian Casserole With Butternut Squash
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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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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 605kcal
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