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VEGAN SQUASH CASSEROLE
GFDFV
By: Author Samantha Rowland
Posted on Published: October 8, 2022 - Last updated: December 13, 2022
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Vegan squash casserole a simple, healthier version of a traditional Southern
classic dish. Made with summer squash (zucchini or yellow squash), a thick,
creamy dairy free sauce and a crunchy cracker topping. This healthy squash
casserole is great for weeknight meals or holiday meals.
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links.
WHY YOU WILL LOVE THIS RECIPE
* Easy to make– this recipe is simple to assemble, the hardest part is cutting
the squash into uniform thickness so it can cook evenly. The squash gets
sautéed before adding it to the casserole dish, to ensure that the casserole
doesn’t get too watery. The creamy sauce is made in the blender in just 1
minute and could not be easier to make!
* Simple, healthy ingredients – you likely have all the ingredients you need to
make this healthy squash casserole in your pantry/fridge right now,
especially if it’s squash season! The secret ingredient to this dairy free
creamy sauce is white beans!
* Great for parties, holidays or get-togethers – this vegan squash casserole
can easily be served for dinner with just a side of rice or potatoes but is
also great as a side dish for your next holiday meal (Thanksgiving,
Christmas, Easter, etc.). It would also be a great side dish to bring to
potlucks, cookouts, or parties.
* Great make ahead meal – this dairy free squash casserole can be made 1-2 days
in advance (just wait to add the cracker toppings) and warmed up in the oven
whenever you are ready to serve. This makes this vegan squash casserole
recipe perfect for your holiday meals.
INGREDIENTS
* Onion – white or yellow onions are best for this recipe, but you could also
use red onions or shallots. The onions help to add a deep rich flavor and act
as the base for the recipe.
* Squash (Zucchini or yellow squash) – You can use all zucchini, all yellow
squash or a mix of both, depending on what you have on hand. You will want
about 10 cups of sliced squash (from 5-6 medium/large squash).
* Crackers – use your favorite gluten free crackers to make a crunchy topping.
Crushed up crackers are the traditional topping on Southern squash casserole.
You could also use breadcrumbs, chopped nuts or even crushed up cereal.
Creamy, dairy free sauce:
* White beans – white beans are the secret ingredient to this vegan squash
casserole. They make the sauce thick, creamy and help make the dish super
filling. You can use canned white beans or from dried beans (made in the
instant pot or on the stove).
* Vegetable broth – vegetable broth helps to deepen the flavor of the dish
without a ton of ingredients. You could also use vegetable stock, chicken
broth, chicken stock or bone broth.
* Tahini (or almond butter) – tahini helps to make the sauce creamy but also
keeps it nut free. You could also use almond butter, cashew butter or
sunbutter in place of the tahini. You could also use raw cashews, almonds,
sunflower seeds in place of the tahini.
* Spices: Salt, garlic powder, dried thyme, red pepper flakes – these spices
help to elevate the flavors of the dish. Garlic powder helps to give the dish
umami and a rich flavor. The dried thyme pair so well with the squash, you
could also use fresh thyme or italian seasoning in place of the dried thyme.
Red pepper flakes are optional but help to give the dish just a little heat.
HOW TO MAKE VEGAN SQUASH CASSEROLE
Start by preheating the oven to 425F.
Slice the squash into ¼ inch slices, trying to keep them a uniform thickness and
chop the onion.
Preheat the largest skillet you have over medium heat.
Spray the preheated skillet with olive oil or avocado oil spray and add the
onions. Cook 3-4 minutes.
Add ½ of the squash to the skillet with the onions. Cook 7-10 minutes, stirring
occasionally to cook off some of the water from the squash. After 7-10 minutes,
transfer the onions and squash to a 9X13 casserole dish.
Spray the skillet and add the rest of the squash, cook 7-10 minutes, stirring
occasionally.
While the squash is cooking, rinse and drain the white beans and add them to the
blender with the vegetable broth, tahini and spices. Blend on high for 30
seconds – 1 minute until smooth.
Once the squash in the skillet is done, transfer them to the casserole dish with
the rest of the squash and pour the sauce over top. Stir well until all the
squash is coated in the white bean sauce. The sauce will look very thin before
baking, but it thickens in the oven.
Crush the crackers (I like to put them in a bag and crush them with the heel of
my palm or a heavy jar). Sprinkle crushed crackers over top of the squash
casserole.
Bake in a 425F oven for 15 minutes.
TOP TIPS
* Use any of your favorite summer squash in this recipe for vegan squash
casserole. You can use zucchini, yellow summer squash or patty pan squash or
a combination of any of these.
* Be sure to cut the squash to a similar thickness to ensure they cook evenly.
You want to cut the squash to about ¼ inch thickness. I don’t recommend a
mandoline for this because it will actually cut the squash too thin.
* Sauté the squash for 7-10 minutes first before assembling the dish, to ensure
the casserole doesn’t get watery when cooking. Summer squash and zucchini
squash have a lot of water in the squash which if it’s not cooked out in
advance, it will seep out in the casserole. Also the casserole will take
longer to cook (40-50 minutes, covered) to get the squash soft in the oven.
* The sauce will look thin when you are mixing up the dish. However, it will
thicken as it cooks in the oven.
WHAT TO SERVE WITH HEALTHY SQUASH CASSEROLE
Make it a meal: You can make this zucchini and yellow squash casserole into a
full meal by serving it along side some jasmine rice, roasted potatoes, sweet
potato wedges or quinoa.
Serve it as a side dish! This vegan summer squash casserole would be a great
side dish to your holiday meals (especially as a vegan, gluten free, dairy free
dish at Thanksgiving or your holiday meals). Serve this squash casserole
alongside:
* Buffalo Chicken Thighs
* 10 Minute Italian Chicken
* Tahini Crusted Salmon
* Walnut Lentil Loaf
* Mushroom Lentil Loaf
* Air Fryer Spatchcock Chicken
* Juicy Chicken Breast
* Chicken Drumsticks
COMMON QUESTIONS
DO YOU HAVE TO PEEL SQUASH BEFORE COOKING IT?
No, the skin on yellow summer squash and zucchini is soft and edible, there is
no need to peel it before cooking. However, it’s always important to wash your
squash before cutting it into rounds.
CAN YOU MAKE THIS CASSEROLE WITHOUT SAUTEING THE SQUASH FIRST?
I do not recommend you skip sauteing the squash before making this casserole
since the squash is full of water which will be released while the squash cooks.
If you don’t saute the squash first, the sauce for the casserole will get
watery. It will also take longer to cook the casserole since the squash will
have to break down in the oven instead of on the stove.
WHAT KIND OF SQUASH CAN YOU USE TO MAKE SUMMER SQUASH CASSEROLE?
* Zucchini (corgettes)
* Yellow summer squash
* Patty pan squash
CAN YOU PREP THIS IN ADVANCE?
Yes, you can prep this one to two days in advance and add the crackers right
before baking in the oven.
You can also make the sauce 1-2 days in advance to help cut down on the steps
the day of.
Freeze up to 4 months. Reheat directly from the oven or allow to defrost first.
When reheating from the freezer, it will take 30-40 minutes to get hot again in
a 350F oven. From defrosted it will be hot and ready to go in a 350F oven in 20
minutes.
WHAT ELSE CAN YOU USE INSTEAD OF CRACKERS FOR TOPPING?
* Breadcrumbs (panko or regular breadcrumbs)
* Almond flour breadcrumbs – combine almond flour with about 1 tablespoon of
olive oil and 1/2 tsp of salt.
* Crushed up cereal like Chex rice cereal
WHAT IS THE BEST WAY TO CRUSH CRACKERS FOR TOPPING?
I have found that crushing the crackers in the bag they come in with something
hard like a mug or the heel of you palm to crush the crackers. It’s ok for the
cracker crumbs to vary in size.
You can also use a small food processor if you don’t have a bag or crush them by
hand a few at a time over a bowl.
STORING LEFTOVERS
Fridge: Store leftover summer squash casserole in the fridge for up to 5 days in
an airtight container. You can make this up to 2 days in advance (wait to put
the cracker topping on until right before serving). Bake in a 425 oven for 20
minutes, cold from the fridge.
Freezer: You can freeze zucchini squash casserole for up to 3 months. Be sure to
wrap the casserole dish in plastic wrap and foil before freezing. Defrost in the
fridge overnight or cook through in the oven at 350F for 45-50 minutes until
completely warmed through.
SUBSTITUTIONS
* Onion – you can use white onion, yellow onion or even red onions in this
recipe. You could also use shallots in place of the onion. If you don’t have
onions on hand, you can simply omit them from the recipe.
* Summer squash – you can use yellow summer squash, zucchini (corgettes) or
patty pan squash or a combination of these. You could also make this
casserole with steamed broccoli or cauliflower florets in place of the
squash.
* Crackers – crushed up crackers are the crunchy topping that is classic on
traditional squash casserole. Use your favorite gluten free cracker (you
could even use homemade crackers). If you don’ have crackers, you could also
use breadcrumbs, chopped nuts almond flour or even crushed up cereal.
* White beans – the white beans help to create a thick, creamy sauce. You can
use cannellini beans, great northern white beans or navy beans. You could
even use chickpeas if needed. If you can’t tolerate beans or don’t have them
on hand, you could also use 1 cup of cashews, sunflower seeds or hemp hearts,
soaked in boiling hot water for at least 5 minutes before draining off the
water.
* Vegetable broth – the vegetable broth helps to add a depth of flavor to the
dish. You can also use vegetable stock, chicken broth, chicken stock, or bone
broth. You could also use water if needed.
* Tahini – tahini is just like almond butter but made from ground up sesame
seeds. Tahini has a nutty, earthy flavor and goes really well with sweet and
savory dishes. You could also use almond butter, sunbutter, or cashew butter
in place of the tahini. If you don’t have any of those on hand, you can also
use ¼ cup soaked cashews (soak in boiling water for 5 minutes before draining
the water) in place of the tahini.
* Garlic powder – you can also use onion powder in place of the garlic powder.
You could also use 1-2 cloves of fresh garlic, sauteed with the onions in
place of the garlic powder.
* Dried thyme – you can use italian seasoning or herbs de provence in place of
the dried thyme.
* Red pepper flakes – replace with cayenne pepper or simply omit them from the
recipe.
IF YOU LOVE THIS RECIPE, YOU SHOULD TRY:
Broccoli Rice Casserole
Brussel Sprouts Casserole
Vegan Rice Shawarma
Mexican Vegetables
Greek Vegetables
Air Fryer Zucchini and Squash
★ Did you make this recipe? Please give it a star rating below!
VEGAN SQUASH CASSEROLE
Healthy squash casserole is so easy to make and so flavorful. This dairy free
squash casserole is made with tender squash, rich, creamy sauce and a crunchy
cracker topping that is a great side dish for dinner or as a side to your
holiday meals.
Print Pin Save Saved! Rate
Course: Side Dish
Cuisine: American
Keyword: healthy squash casserole, vegan squash casserole, vegan zucchini yellow
squash casserole
Prep Time: 5 minutes mins
Cook Time: 35 minutes mins
Total Time: 40 minutes mins
Servings: 8
Author: Samantha Rowland
INGREDIENTS
* 1 medium yellow onion
* 3-4 medium zucchini
* 3-4 medium yellow summer squash
* 1/2 tsp salt, divided
* 1 cup gluten free crackers
DAIRY FREE SAUCE
* 2 cans white beans, rinsed and drained
* 1 cup vegetable broth
* 2 tbsp. tahini
* 1 tsp sea salt
* 1/2 tsp garlic powder
* 1/2 tsp dried thyme
* 1/8 tsp red pepper flakes
INSTRUCTIONS
* Preheat the oven to 425F.
* Chop the onion, slice the squash into 1/4 inch slices.
* Preheat a skillet over medium heat. Spray with olive oil or avocado oil
spray. Add onion and cook 3-4 minutes.
* Add 1/2 of the sliced squash to the skillet with the onions along with 1/4
tsp salt. Stir occasionally, cooking 7-10 minutes.
* After 7-10 minutes, spoon the vegetables out of the skillet into the 9X13
casserole dish.
* Spray the skillet with olive oil or avocado oil and add the rest of the
squash and 1/4 tsp salt to the skillet. Stir occasionally and cook 7-10
minutes.
* While the squash is cooking, rinse and drain the white beans. Add the rinsed
beans to a high speed blender with the rest of the dairy free sauce. Blend on
high 30 seconds – 1 minute.
* After the squash is done cooking, spoon the rest to the casserole dish. Pour
the dairy free sauce over the cooked vegetables and stir well.
* Crush the crackers and sprinkle them over top of the vegetables.
* Bake in 425F oven for 15 minutes.
NOTES
Top tips
* Use any of your favorite summer squash in this recipe for vegan squash
casserole. You can use zucchini, yellow summer squash or patty pan squash or
a combination of any of these.
* Be sure to cut the squash to a similar thickness to ensure they cook evenly.
You want to cut the squash to about ¼ inch thickness. I don’t recommend a
mandoline for this because it will actually cut the squash too thin.
* Sauté the squash for 7-10 minutes first before assembling the dish, to ensure
the casserole doesn’t get watery when cooking. Summer squash and zucchini
squash have a lot of water in the squash which if it’s not cooked out in
advance, it will seep out in the casserole. Also the casserole will take
longer to cook (40-50 minutes, covered) to get the squash soft in the oven.
* The sauce will look thin when you are mixing up the dish. However, it will
thicken as it cooks in the oven.
What else can you use instead of crackers for topping?
* Breadcrumbs (panko or regular breadcrumbs)
* Almond flour breadcrumbs (1 cup almond flour + 1 tablespoon olive oil and 1/2
teaspoon salt)
* Crushed up cereal like Chex rice cereal
Storing leftovers
* Fridge: Store leftover summer squash casserole in the fridge for up to 5 days
in an airtight container. You can make this up to 2 days in advance (wait to
put the cracker topping on until right before serving). Bake in a 425 oven
for 20 minutes, cold from the fridge.
* Freezer: You can freeze zucchini squash casserole for up to 3 months. Be sure
to wrap the casserole dish in plastic wrap and foil before freezing. Defrost
in the fridge overnight or cook through in the oven at 350F for 45-50 minutes
until completely warmed through.
NUTRITION INFORMATION
Nutrition Facts
Amount per Serving
Calories
282
Fat
7
g
Carbohydrates
46
g
Fiber
7
g
Sugar
4
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy,
sourced from the USDA Food Database.
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Meet Samantha
Hi, I'm Sam! I make nourishing homemade meals that are gluten free and family
friendly. I'm nationally board certified health coach and passionate home chef.
I make healthy meals that are easy to follow and fit any lifestyle.
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