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close-up of delicata squash casserole in the baking pan after baking
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4.88 from 8 votes

Delicata Squash Casserole

Creamy delicata squash casserole with white beans and a crunchy breadcrumb topping is fall and winter comfort food at its finest. It makes a great holiday entree, too!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main
Cuisine: American
Keyword: delicata squash casserole, delicata squash recipe
Servings: 4
Author: Vegan Richa

Ingredients

For the creamy herbed White Beans

  • 2 teaspoons oil
  • 1/4 cup chopped onion
  • 1 clove garlic minced
  • 1 tablespoon all-purpose flour
  • 1 cup cashew milk or coconut milk, oat milk, or other thick non-dairy milk
  • 1 teaspoon Italian herb blend
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 to 3 tablespoons vegan parmesan
  • 1/2 cup frozen spinach thawed
  • 15- ounce can of white beans or butter beans, great northern beans, other beans of choice

For the Delicata Squash

  • 1 delicata squash (7 to 8”), sliced in half, seeds removed, and then sliced again into 1/4” half-moon slices

For the Breadcrumb Topping

  • 1/2 cup panko breadcrumbs or other dried breadcrumbs
  • 2 tablespoons almond flour
  • 1/4 cup vegan mozzarella shreds
  • 1/4 cup vegan parmesan
  • 1 clove garlic minced
  • 1/4 teaspoon pepper flakes
  • 1/4 teaspoon salt
  • 1/2 teaspoon oregano
US Customary - Metric

Instructions

  • Preheat the oven to 410° F (210° C).

Make the saucy white beans

  • In a skillet, heat the oil over medium heat, add the onion, garlic, and a pinch of salt. Cook until the onion is translucent. 3-4 mins. Add the flour, mix, and cook for about half a minute. Add the spices, herbs, and 1/2 cup of the non-dairy milk. Mix well to break up any lumps. Once all of the flour is mixed into the milk, then add the rest of the non-dairy milk and mix again.
  • Bring to a boil, then add in the vegan parmesan, spinach, and white beans. Turn off the heat. Carefully taste and adjust salt and flavor to taste. Add more herbs, if you like, or a dash of lemon for tang.
  • Spread the bean mixture onto the bottom of an 9 x 11” or similar-sized casserole dish. (You want the dish to be large enough that you can spread out all of the squash in no more than 2 layers. More layers will cause the squash to take too long to roast.) Even out the bean mixture with a spatula.

Layer the delicata squash.

  • Slice the delicata squash into 1/4” half-moon shapes and spread them over the bean mixture in a slightly overlapped fashion.

Prepare the breadcrumb mixture.

  • Mix all the topping ingredients in a small bowl, then sprinkle the mixture over the delicata squash. Drizzle 1 to 2 teaspoons of extra virgin olive oil on top.

Bake and serve.

  • Bake for 25 to 30 minutes. After 15 minutes, check to make sure that the topping isn’t getting too browned. If it is, then cover with parchment paper and continue baking.
  • Check again at the 25-minute mark for doneness of the squash. If needed, continue baking for another 5 to 10 minutes, until the squash is tender enough that a toothpick inserts easily.
  • Remove from the oven, then let the dish sit for a few minutes before serving. Serve topped with fresh basil or other herbs of choice with some toasted sourdough.

Video

Notes

Nut-free, use a nut-free non-dairy milk and omit the almond flour in the breadcrumb topping. Use more of the breadcrumbs instead.
Gluten-free : use gluten-free breadcrumbs and a gluten-free flour blend instead of the all-purpose flour for the roux.
This recipe is naturally soy free, as long as you choose soy-free vegan milk and cheese.

Nutrition

Calories: 341kcal | Carbohydrates: 52g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Sodium: 640mg | Potassium: 1118mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3886IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 6mg