Vegan Squash Casserole
A heartwarming dish that wraps you in warmth with each comforting bite, perfect for busy weeknights or festive gatherings.
Ingredients
For the casserole
- 2 medium acorn or yellow squash (sliced into rounds) Feel free to swap in zucchini or other seasonal squash.
- 1 cup quinoa (or brown rice for a heartier option)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup vegetable broth
- 1 cup coconut milk (substitute almond milk for a nut-free option)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
For the topping
- 1 cup breadcrumbs (use gluten-free if preferred)
- 1 tablespoon nutritional yeast (optional, for added flavor)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the quinoa or rice by rinsing it under cold water, then cooking according to package instructions (usually 15-20 minutes).
Cooking
- In a large skillet over medium heat, heat the olive oil and sauté the chopped onion and minced garlic for 3-4 minutes, or until softened and fragrant.
- Add the sliced squash to the skillet, cooking for another 5 minutes until slightly tender.
- Stir in the cooked quinoa or rice, vegetable broth, and coconut milk, followed by thyme, salt, and pepper.
- Pour the mixture into the greased baking dish and spread it evenly.
- In a small bowl, combine the breadcrumbs and nutritional yeast (if using). Sprinkle the mixture evenly over the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and the edges are bubbling.
- Let it cool for a few minutes before serving.
Notes
Add spices like cayenne or smoked paprika for a smoky kick. Use leftover vegetables to utilize any veggies in your fridge. Stir in some cashew cream or vegan cheese for a creamier topping. Swap in seasonal vegetables for variety.