Oh, my dear friends, welcome to my kitchen! I’m Lina, and if there’s one thing I adore, it’s taking a beloved classic and giving it a fresh, plant-based twist. Growing up in Italy, my nonna taught me the magic of simple, wholesome ingredients. She’d often make a wonderful squash bake, brimming with creamy goodness. Now, many years later, I’ve poured that same love into creating this incredible vegan squash casserole.

It’s not just a recipe; it’s a piece of my heart. This dish captures all the comforting warmth you remember, but without any dairy. Imagine tender, sweet squash nestled in a rich, “cheesy” sauce, topped with a golden, crispy crunch. It’s pure comfort food joy! I’ve spent countless hours in my kitchen, experimenting with flavors and textures, to make sure this vegan squash casserole truly sings. It’s a testament to how delicious plant-based cooking can be.

Why You’ll Adore This Vegan Squash Casserole

I truly believe this vegan squash casserole will become a new family favorite. It’s wonderfully simple to put together, even on a busy weeknight. The flavors are so rich and satisfying. Plus, it’s a fantastic way to enjoy a comforting dish that everyone, vegan or not, will absolutely love. I’ve found it’s a great crowd-pleaser!

It’s incredibly easy to make.
The flavors are so delicious.
It uses wholesome, plant-based ingredients.
It’s a perfect meal for any day.

The Irresistible Charm of Vegan Squash Casserole

This casserole has such a special charm. You get that lovely creamy inside, full of tender squash. Then, there’s the crispy, golden topping. It’s pure comfort, just like a warm hug on a plate. This vegan squash casserole truly hits all the right notes for a satisfying meal.

Essential Ingredients for Your Vegan Squash Casserole

Okay, let’s talk ingredients! Every great dish starts with quality components. For this vegan squash casserole, you’ll need a few key things. I’ve gathered everything here, so you won’t miss a beat. Getting these ready makes the cooking process so much smoother.

2 pounds yellow squash, thinly sliced
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1/4 cup nutritional yeast
1/4 cup unsweetened plain plant-based milk (like almond or soy)
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegan shredded cheddar cheese
1 cup vegan panko breadcrumbs
2 tablespoons melted vegan butter or olive oil (for topping)

Crafting the Perfect Vegan Squash Casserole: Ingredient Specifics

Choosing the right ingredients really makes a difference. For the squash, pick firm, bright yellow ones. Thinly slicing them helps them cook evenly. When it comes to milk, I prefer unsweetened almond or soy for a neutral base. Nutritional yeast is your secret weapon for that cheesy flavor. Don’t skip it! It truly elevates this vegan squash casserole.

Step-by-Step Guide: How to Prepare Your Vegan Squash Casserole

Now, let’s get cooking! This part is so much fun. Just follow along, and you’ll have a delicious vegan squash casserole in no time. I promise it’s easier than you think. Everything flows so nicely.

First, preheat your oven to 375°F (190°C). Then, lightly grease a 9×13 inch baking dish. This stops anything from sticking. Next, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Add the minced garlic and cook for just another minute until fragrant. Oh, that smell is just wonderful!

Now, add your thinly sliced yellow squash to the skillet. Cook for 5-7 minutes, stirring often. You want the squash to just begin to soften slightly. In a separate medium bowl, whisk together the vegetable broth, nutritional yeast, plant-based milk, cornstarch, Dijon mustard, salt, and pepper until smooth. This is your creamy sauce base.

Pour this sauce mixture over the squash in the skillet. Stir gently to combine everything. Bring the mixture to a simmer, stirring constantly. You’ll see the sauce thicken, which takes about 3-5 minutes. Once it’s thick, remove the skillet from the heat. Stir in the vegan shredded cheddar cheese until it’s melted and well combined. It will look so creamy!

Transfer the squash mixture to your prepared baking dish, spreading it evenly. In a small bowl, combine the vegan panko breadcrumbs with the melted vegan butter or olive oil. Sprinkle this mixture evenly over the top. Bake for 25-30 minutes, or until it’s bubbly and golden. Let it rest for 5-10 minutes before serving. Enjoy your amazing vegan squash casserole!

Mastering Your Vegan Squash Casserole: Tips for Success

I’ve learned a few tricks that make this vegan squash casserole shine. First, don’t overcook the squash in the skillet. It should still have a little bite. It will finish cooking in the oven. For the sauce, keep stirring as it simmers. This helps prevent lumps and ensures it thickens nicely. If it seems too thin, just let it simmer a minute longer. For that perfect golden brown topping, sometimes I pop it under the broiler for a minute or two at the very end. Just watch it closely so it doesn’t burn! These small steps make a big difference.

Equipment You’ll Need for This Vegan Squash Casserole

You won’t need any fancy gadgets for this vegan squash casserole. Just some basic kitchen tools will do the trick! I bet you already have most of these. It’s all about simple cooking with what you have. This makes the recipe super accessible for everyone.

A large skillet
A 9×13 inch baking dish
A whisk
A cutting board
A sharp knife
Measuring cups and spoons

Variations to Your Vegan Squash Casserole

One of my favorite things about cooking is playing with flavors! This vegan squash casserole is super versatile. You could try adding some chopped bell peppers or even spinach to the mix. A pinch of smoked paprika would add a lovely depth. Fresh herbs like thyme or sage are also wonderful additions. Feel free to experiment with different vegan cheese blends too. A Monterey Jack style vegan cheese could be fun. Make this vegan squash casserole your very own!

Storing and Reheating Your Vegan Squash Casserole

If you have any delicious leftovers, store your vegan squash casserole in an airtight container. It will keep well in the refrigerator for up to 3-4 days. To reheat, I usually pop it back into the oven at 350°F (175°C) until warm through. You can also microwave individual servings. This helps keep that lovely texture.

Frequently Asked Questions About Vegan Squash Casserole

I get lots of questions about my recipes. It’s great to know you’re thinking about them! Here are some common questions I hear about this vegan squash casserole. I hope these answers help you feel confident in your kitchen. Cooking should always be fun and easy!

Can I Make This Vegan Squash Casserole Ahead of Time?

Yes, absolutely! You can prepare the squash mixture and sauce ahead of time. Store it in the refrigerator for up to two days. Add the breadcrumb topping right before baking. This makes dinner prep a breeze. It’s perfect for busy days.

What Can I Serve with Vegan Squash Casserole?

This vegan squash casserole is quite hearty on its own. I love serving it with a crisp green salad and a light vinaigrette. Steamed green beans or roasted asparagus would also be lovely. A side of crusty bread is always a good idea too. It’s a complete meal!

Estimated Nutritional Information for Vegan Squash Casserole

I know many of you like to keep track of what you eat. This vegan squash casserole is not only delicious but also packed with goodness! Here’s an estimated nutritional breakdown per serving. Please remember, these are estimates. Exact values can change based on the specific brands and ingredients you use. Always check your labels for precise figures.

Serving Size: 1/8 of casserole
Calories: 250
Sugar: 6g
Sodium: 450mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg

Amazing Vegan Squash Casserole: 1 Surefire Recipe

Author: Lina Kohn
Total Time: 55 minutes
Yield: 6-8 servings
Diet: Vegan

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Description

This vegan squash casserole offers a delightful plant-based alternative to the classic dish. It features tender squash baked with a creamy, cheesy sauce and a crispy topping, all without dairy.

Ingredients

Scale

2 pounds yellow squash, thinly sliced
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1/2 cup vegetable broth
1/4 cup nutritional yeast
1/4 cup unsweetened plain plant-based milk (such as almond or soy)
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegan shredded cheddar cheese
1 cup vegan panko breadcrumbs
2 tablespoons melted vegan butter or olive oil (for topping)

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the sliced yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash begins to soften slightly.
In a medium bowl, whisk together the vegetable broth, nutritional yeast, plant-based milk, cornstarch, Dijon mustard, salt, and pepper until smooth.
Pour the sauce mixture over the squash in the skillet. Stir gently to combine. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
Remove the skillet from the heat. Stir in the vegan shredded cheddar cheese until melted and well combined.
Transfer the squash mixture to the prepared baking dish, spreading it evenly.
In a small bowl, combine the vegan panko breadcrumbs with the melted vegan butter or olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
Remove from the oven and let rest for 5-10 minutes before serving.

Notes

For a richer flavor, use a blend of yellow squash and zucchini.
You can prepare the squash mixture ahead of time and store it in the refrigerator for up to 2 days. Add the breadcrumb topping just before baking.
Adjust the amount of nutritional yeast to your taste for more or less cheesy flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American