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butternut squash casserole in a white serving bowl
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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.
Course Main Course, Salad, Side Dish
Cuisine American
Diet Vegan, Vegetarian
Keyword butternut squash casserole vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 250kcal
Author Cindy Newland with Intentionally Eat

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. 
    toasted bread on a sheet pan
  • 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.
    roasted butternut squash on a sheet pan
  • Prep: Toss onion and apple with lemon juice and allow to sit for 5 minutes while making dressing.
    onion and apple on a cutting board
  • Make Dressing: In a small mixing bowl, combine dressing ingredients.
    vinaigrette being whisked for butternut squash casserole
  • 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!
    butternut squash casserole in a white serving bowl

Notes

The Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.
 
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. 
How to store this 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.  
You’ll also love this vegan Thanksgiving dressing recipe!

Nutrition

Serving: 1 serving | Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Fiber: 6g