Description
A rich and comforting plant-based casserole featuring creamy pureed butternut squash topped with a crunchy pecan crumble.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup full-fat unsweetened coconut milk
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup pecans, chopped
- 1/4 cup rolled oats (ensure gluten-free if needed)
- 2 tablespoons maple syrup
- 1 tablespoon vegan butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Steam or boil the cubed butternut squash until very tender, about 15 to 20 minutes. Drain well.
- While the squash cooks, heat the olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Transfer the cooked squash, sautéed onion and garlic mixture, vegetable broth, coconut milk, nutritional yeast, salt, pepper, and nutmeg to a food processor or high-speed blender. Process until completely smooth and creamy.
- Pour the squash mixture into the prepared baking dish.
- In a small bowl, combine the chopped pecans, rolled oats, maple syrup, and melted vegan butter. Mix until crumbly.
- Sprinkle the pecan mixture evenly over the top of the squash filling.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a gluten-free topping, use certified gluten-free rolled oats.
- You can substitute yellow squash or acorn squash for butternut squash, but you may need to roast them instead of boiling for better texture.
- This casserole can be assembled a day ahead and refrigerated before baking. Add 5-10 minutes to the bake time if cooking directly from the refrigerator.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12
- Sodium: 350
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 7
- Protein: 7
- Cholesterol: 0