This delicious one pot, Mediterranean inspired vegan butternut squash casserole is full of flavour, goodness and colour! It's an incredibly easy dish to make, equally suitable for entertaining or as a family dinner idea.
One pot dishes, such as stews and casseroles are great any time but when the weather starts getting cold they are particularly appealing. Great, hearty casseroles are warming, filling and, if you use the right ingredients, also pretty nutritious.
Such as this easy butternut squash casserole with a Mediterranean twist. It's an autumnal recipe, full of sunshine, perfect on a rainy day.
Butternut squash casserole ingredients
I wanted this recipe to be as uncomplicated as possible so I tried to keep the list of ingredients brief. Despite that this butternut squash casserole recipe is bursting with flavour!
The nutty sweetness of the squash, the tangy tomatoes and savory green olives create an intense flavour combination so there was no need to add many spices. When you first take the casserole out of the oven and you can see the bubbles where the sauce has caramelized around the edges you just know it's going to taste absolutely delicious.
In addition to being easy to make (see more on that below), this vegan butternut squash casserole is also super nutritious. It is made using a moderate amount of olive oil, lots of vegetables and beans. Plus a splash of wine for extra richness of flavour. So it's all good! It also happens to be gluten free.
How to prepare the butternut squash
You don't need to precook the squash for this recipe, simply peel, cube and cook along with the other ingredients. To peel the butternut squash cut it in half widthways, place on one end on top of a cutting board and peel using a sharp knife slicing downwards all the way around. Discard the seeds and cube the butternut squash.
Step-by-step recipe instructions
1.Start by gently frying the onion, garlic, bay leaf and squash with a bit of oil for about 10 minutes. Add the wine half way through. Don't forget to stir!
2. Add the canned tomatoes, sun dried tomatoes, beans with ⅓ of the brine, oregano, olives plus the brine, salt and pepper, and stir thoroughly.
3. Scatter the cherry tomatoes over the top (cut side up), press in a little, drizzle with a little olive oil and bake for 1 hour at 190 C. Remove from the oven, let cool for 5 minutes and tuck in! (Scroll down to the bottom of the page for more detailed Instructions)
This one-pot dish makes a great family meal but also works well as a potluck dinner item. Tastes delicious the next day too!
Top tips and FAQs
- Use a large shallow oven dish (rather than a smaller, deep one) so the ingredients lightly brown and caramelise on top rather than stew. Alternatively start off with a large pan and then transfer the mixture into an oven proof dish.
- My herb of choice was oregano but you could also add a little basil or thyme if you like.
- Use any white bean variety.
- If the top starts to brown too quickly cover the casserole loosely after about 45 minutes in the oven.
- Best served immediately. Refrigerate the leftovers for up to 3 days.
- Freeze individual portions in airtight containers for up to 3 months.
Serving suggestions
Enjoy with pasta, rice, quinoa, bulgur wheat, with a slice of bread or simply on its own. You can also put this mixture in a wrap or pita bread.
You might also like
- Butternut Squash Vegetarian Chili
- Butternut Squash Pasta with Arugula
- Stuffed Butternut Squash with Quinoa & Mushrooms
Check out also this collection of vegetarian pasta meals.
Keep in touch!
Have you made this squash casserole? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Mediterranean Butternut Squash Casserole (Vegan)
Equipment
- Large shallow casserole dish (suitable for all heat sources is best)
Ingredients
- 2 pounds (900 g) butternut squash approx. 1 medium, unpeeled weight
- 1x14.11oz can (400 g) tomatoes
- 1x14.11can can (400 g) lima/butter beans not rinsed, reserve ⅓ of the liquid
- 6 sun dried tomatoes in oil, finely chopped
- 15 cherry tomatoes halved
- 25 green olives, pitted, ⅓ roughly chopped plus ⅓ cup brine
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1½ teaspoons dried oregano
- 1 large bay leaf
- 3 tablespoons olive oil plus more for drizzling
- 4 tablespoons white wine
- ½ teaspoon fine sea salt plus plenty of pepper
Instructions
- Preheat the oven to 375 F/ 190 C/ gas mark 5.
- Prepare butternut squash: To peel the butternut squash cut it in half widthways, place on one end on top of a cutting board and peel using a sharp knife slicing downwards all the way around. Discard the seeds and cube the butternut squash.
- Cook butternut squash: In a large shallow casserole dish heat up 3 tablespoons of oil. Add the bay leaf, onion and garlic and cook over a low/medium heat for a minute. Add the cubed butternut squash and cook, stirring often, for about 10 minutes. Half way through add the wine.
- Assemble: Add the canned tomatoes, sun dried tomatoes, beans with the brine, olives, plus the brine, oregano, salt and pepper, and stir thoroughly to combine. Dot the cherry tomatoes over the top (cut side up), pressing in gently and drizzle with a little oil.
- Bake: Bake in the centre of the oven for 1 hour. If the top starts to brown too much cover loosely after about 45 minutes.
- Serve: Remove from the oven, set aside for 5 minutes and enjoy!
Notes
- Use a large shallow oven dish (rather than a smaller, deep one) so the ingredients lightly brown and caramelise on top rather than stew. Alternatively start off with a large pan and then transfer the mixture into an oven proof dish.
- My herb of choice was oregano but you could also add a little basil or thyme if you like.
- Use any white bean variety.
- If the top starts to brown too quickly cover the casserole loosely after about 45 minutes in the oven.
- Serving Suggestions: Enjoy with pasta, quinoa, rice, bread or simply on its own.
- Freeze individual portions in airtight containers for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Karen says
This casserole is delicious!! I did make a number of changes (I know, I know) but I had to work with the ingredients I had because we were housebound for the coronavirus. I used an acorn squash and a sweet potato in place of the butternut squash, and I added some frozen spinach. I used black olives, instead of green olives. I also doubled the amount of garlic and added turmeric. I served it with crusty buttered bread. The whole family, one of whom is not a vegan--absolutely loved it!
Monika says
Your swaps sound great and I really like the addition of the spinach. I am also finding it tricky to cook with the limited ingredients I have as shopping happens infrequently these days so I guess we all have to adapt. Thanks for the feedback and stay safe:)
Kathleen N. says
This recipe is amazing ! My husband had three helpings! Made exactly as written , so delicious . Thank you for sharing 😊
Monika says
So glad to hear that, thanks for letting me know:)
Cheri mello says
This LOOKS YUMMY 👍🏼❤️I LOVE All these and Ive been looking on Pinterest MORE for Recipes bc You get tired of eating Same old... Thanks as nk You For Sharing😊 G-d Bless ❤️
Monika says
Thank you!
Geetha Priyanka says
How bright and colourful this dish looks. Sounds delicious and definitely a perfect dish to try in winter.
Monika says
Thank you! Glad you think so.
The Girl Next Door says
Ooooooh, yum! This looks absolutely droolworthy! 🙂
Thank you for the detailed recipe!
Monika says
Thank you!
Catherine says
Monika, This recipe is really easy and delicious looking. Thanks for bringing this to Fiesta Friday.It is a great dish to start the Autumn harvest meal with squash.
Monika says
Thank you! Happy FF!
Mandy says
This sounds lovely - so happy that it's vegan! Have pinned to try later as it is definitely butternut squash season! #cookblogshare
Monika says
Thanks Mandy! I find many vegan meals so easy to put together, this one certainly was.
Bryan says
I've made it my mission to try new kinds of foods and recipes. I can't remember a time where I've personally cooked with butternut squash but that's all the more reason to try this out. I'll let you know how this goes. thank you!
Monika says
Thank you! This recipe is very uncomplicated, hope you like it! Looking forward to hearing how it turns out.
Corina Blum says
This sounds delicious and perfect for cooler weather. I bet those cherry tomatoes on the top are gorgeous, sweet and juicy too. Thanks for sharing with #CookOnceEatTwice!
Monika says
Thank you Corina. Always a pleasure to share over at Cook Once Eat Twice!
Balvinder says
I love how you used butternut squash in this casserole! I will definitely be giving this a try soon. Love Mediterranean flavors.
Monika says
Thanks! Let me know how it turns out!