Harvest Glory Butternut Squash Casserole Vegetarian Recipe
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This delicious butternut squash casserole vegetarian recipe features toasted bread, sweet roasted butternut squash, tart apples, crunchy pomegranate seeds, and an incredible molasses dressing. This butternut squash dish is perfect for your holiday table or a cozy weeknight dinner.
Looking for more incredible healthy holiday dishes? Try my healthy twice-baked sweet potatoes and my vegan broccoli brown rice casserole with a fantastic vegan cheese sauce next.
Keep reading for simple steps to making this easy butternut squash casserole recipe.
When I weighed nearly 300 pounds, I would make a traditional sweet potato casserole with gooey marshmallows and canned yams swimming in syrup for the holidays. Now that I have lost 125 pounds, I still make sweet potato casserole, but I have made it healthier! But this year, I decided to make a different casserole dish for Thanksgiving dinner and created this vegan butternut squash casserole.
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- 😍Why You Will Love This Butternut Squash Casserole Vegetarian Recipe
- 📃Ingredients and Substitutions
- 🥄How to Make This Butternut Squash Casserole Vegetarian Recipe
- Cindy's Recipe Tips
- 🫙How to Store This Vegan Butternut Squash Casserole
- Is Butternut Squash Healthy?
- How Many Carbs in Butternut Squash?
- How Long Does Butternut Squash Last?
- How Long Does Cooked Butternut Squash Last In the Fridge?
- Harvest Glory Butternut Squash Casserole Vegetarian Recipe
😍Why You Will Love This Butternut Squash Casserole Vegetarian Recipe
This healthy butternut squash casserole recipe will soon become one of your favorites because …
- Unique Flavor – Sweet squash, crunchy apples, and tangy molasses-horseradish dressing create a deliciously different taste.
- Nutritious & Filling – A healthy, satisfying mix of squash, bread, apples, and pomegranate seeds.
- Versatile Dish – Perfect for holidays or weeknight meals, as a side dish, or add white beans, wild rice, or tempeh for a hearty main dish.
If you like this easy meal, you will love these low calorie dinner ideas.
📃Ingredients and Substitutions
This vegetarian butternut squash casserole features a few basic, wholesome ingredients. The printable recipe card below includes the complete list of simple ingredients, quantities, and nutritional value information.
Butternut Squash – You can use frozen, but fresh has a better texture. You could substitute a different hard squash or sweet potato.
Italian Bread – I used Italian, but you can use sourdough, french, or any hearty bread you like.
Red Onion – I prefer red onion for the color, but you can use whatever you have on hand. Even shallots would add a nice, mild flavor.
Apple – I forgot to include it in the picture, but I used a crisp Pink Lady apple for its sweet flavor and a bit of crunch. You could use whatever variety you like best. I like it crunchy, so I didn’t roast it, but you could roast it for 15 minutes or so.
Pomegranate Seeds – They add a sweet, tart crunch and antioxidants. You could substitute dried cranberries as well.
The Dressing:
Olive Oil – You could substitute refined coconut oil.
Molasses – I love the rich flavor that molasses gives the dressing, but you could substitute maple syrup.
Apple Cider Vinegar – You can use whatever vinegar you enjoy, but I like the flavor of apple cider vinegar.
Horseradish – I know it sounds weird, but trust me, it adds a great flavor.
Chili Powder
Dijon Mustard
Rosemary
Sea Salt & Black Pepper
Optional: Pepitas, Pumpkin Seeds, Sesame Seeds, or Sunflower Seeds – I used pepitas for a pleasant nutty flavor.
Harvest Glory Butternut Squash Casserole Vegetarian Recipe
This delicious butternut squash casserole vegetarian recipe features toasted bread, sweet roasted butternut squash, tart apples, crunchy pomegranate seeds, and an incredible molasses dressing. This butternut squash dish is perfect for your holiday table or a cozy weeknight dinner.
You’ll love these easy recipes, too!
Overnight Vegan French Toast Casserole
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🥄How to Make This Butternut Squash Casserole Vegetarian Recipe
Follow these simple steps for this easy recipe:
- Gather Ingredients
- Toast Bread Cubes: Preheat oven to 400 degrees. In a mixing bowl, add bread cubes and toss with oil. Spread the bread cubes in a single layer onto a baking sheet. Bake 10-15 minutes or until toasted. Stirring halfway through.
- Roast Squash: Line baking sheet with parchment paper. In a large bowl, place cut squash, remaining oil, salt, pepper, chili powder and toss. Spread it onto the baking sheet in a single layer. Roast 30-40 minutes or until golden brown and tender.
- Prep ingredients & Dressing: Dice onion and apple. Drizzle with lemon juice and let it set. Next, in a small bowl, mix dressing ingredients.
- Combine: In a large serving bowl, combine bread cubes, warm butternut squash, pepitas, pomegranate seeds, onion, and apple.
- Dress: Drizzle with 1/2 cup dressing and gently toss. Save the remaining dressing so individuals can add extra as desired.
- Serve and enjoy!
Cindy’s Recipe Tips
- For best results, enjoy while the squash is warm and the bread is freshly toasted.
- Toss the diced onion and apple in 2 tablespoons of lemon juice to prevent the apple from browning and mellow the sharpness of the onion.
- If you want to serve this as the main course, add cooked quinoa, cubed tempeh, or chickpeas.
- Serve over a bed of green salad for a hearty salad.
❓Others have asked
🫙How to Store This Vegan Butternut Squash Casserole
I suggest eating this casserole right away. However, if you need to store it, the best way to store leftovers is in an airtight container in the refrigerator for up to two days. It’s still flavorful and delicious, but the bread and seeds will become soft and won’t have the same texture. When you’re ready to enjoy it, simply microwave it for one minute to bring it to room temperature, or enjoy it cold from the refrigerator. Add additional dressing before serving.
Is Butternut Squash Healthy?
Butternut squash is a good source of vitamin C. In fact, it contains more vitamin C than you might expect from a vegetable! A 1-cup serving (about 205 grams) of cooked butternut squash provides approximately 30-35% of the recommended daily intake of vitamin C, depending on the variety and how it’s prepared.
Vitamin C is important for supporting the immune system, promoting healthy skin, and aiding in the absorption of iron, among other benefits. It’s also a great source of fiber and vitamin A.
How Many Carbs in Butternut Squash?
Butternut squash is a relatively low-carb vegetable compared to starchy foods like potatoes, but it still provides a good amount of carbohydrates, primarily from natural sugars and fiber.
One cup of cooked butternut squash (about 205 grams) has approximately 22 grams of total carbohydrates. This includes around 6.6 grams of fiber, 4.5 grams of natural sugars, and less than 1 gram of protein. When you subtract the fiber, this comes to about 15.4 grams of net carbs per cup.
The fiber content helps slow down the digestion of these carbs, making it a nutritious option with a relatively low glycemic index. This means it has a slower impact on blood sugar levels, making it an excellent choice for those seeking a healthy, moderately low-carb food.
How Long Does Butternut Squash Last?
The shelf life of butternut squash really depends on whether it’s whole or cut. A whole, uncut butternut squash can last anywhere from 1 to 3 months if stored in a cool, dry, dark place like your pantry or a cellar. Just make sure it’s away from sunlight and moisture.
How Long Does Cooked Butternut Squash Last In the Fridge?
You can store cut or cooked butternut squash in an airtight container in the fridge for about 3 to 5 days. If you want to keep it longer, freezing is a great option. Just peel, chop, and blanch the squash for a few minutes, then freeze it in a bag or container. Frozen butternut squash can last anywhere from 6 to 12 months. When checking if your squash is still good, keep an eye out for any soft spots, mold, or a strange smell. If it looks or smells off, it’s time to toss it.
For more information about food safety, go to www.foodsafety.gov.
Recipe
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Harvest Glory Butternut Squash Casserole Vegetarian Recipe
Ingredients
- 1 medium butternut squash peeled and cut into 1" cubes
- 4 cups Italian bread cut into 1" cubes
- 1 medium apple diced
- 1/2 cup red onion diced
- 1/2 cup pomegranite seeds
- 1/2 cup pepitas
- 4 Tbsp olive oil divided
- 2 Tbsp lemon juice
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
Dressing
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup molasses
- 1 Tbsp prepared horseradish
- 1 Tbsp dijon mustard
- 1/4 tsp dried rosemary
- salt and pepper to taste
Instructions
- Toast Bread: Preheat oven to 400 degrees. Spread the bread cubes in a single layer onto a baking sheet and toss with 2 Tbsp olive ol. Bake 10-15 minutes or until toasted, stirring halfway through.
- Roast Squash: Line baking sheet with parchment paper. In a large bowl, combine cut squash, 2 Tbsp oil, salt, pepper, chili powder and toss. Spread it onto the baking sheet in a single layer. Roast 30-40 minutes or until golden brown and tender.
- Prep: Toss onion and apple with lemon juice and allow to sit for 5 minutes while making dressing.
- Make Dressing: In a small mixing bowl, combine dressing ingredients.
- Combine Everything: In a large serving bowl, combine bread cubes, warm butternut squash, pepitas, pomegranate seeds, onion, and apple. Drizzle with 1/2 of the dressing. Reserve the rest of the dressing for additional use. Serve and enjoy!
Notes
- For best results, enjoy while the squash is warm and the bread is freshly toasted.
- Toss the diced onion and apple in 2 tablespoons of lemon juice to prevent the apple from browning and mellow the sharpness of the onion.
- If you want to serve this as the main course, add cooked quinoa, cubed tempeh, or chickpeas.
- Serve over a bed of green salad for a hearty salad.
Nutrition
Before I say goodbye, I encourage you to take a moment to find out how I went from obese with a crippling back injury to 125-pound lighter -discover my transformation into a health coach!
About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.
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Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
