Discover the ultimate seasonal dish with our creamy butternut squash casserole. Perfect for Thanksgiving and Fall, it's a versatile recipe that shines as a side dish or dessert.
Flax Magic: In a bowl, mix plant milk and flax meal. Let it sit for 510 minutes to thicken up.
Squash Prep: Cut your butternut squash in half. Save the seeds for a snack—toss 'em with olive oil and a pinch of salt, then bake for 10 minutes. Place the squash halves cut-side down on a baking sheet and bake for 45 minutes. Or steam it for 25 if you're short on time.
Dish Ready: Give a casserole dish a quick spray with veggie cooking spray. VIP seat is ready!
Mash & Mix: Scoop out the squash into a big bowl. Mash it up and add the flaxmilk mix, vanilla, brown sugar, melted vegan butter, and cinnamon. Stir until it's all buddybuddy.
Bake It: Pour the mixture into your VIP casserole dish and bake for 30 minutes. If you're skipping the topping, let it rock for 45.
Pecan Topping:
Mix & Sprinkle: Combine pecans, melted vegan butter, brown sugar, and nutmeg. At the 30minute mark, pull out the casserole and sprinkle this awesomeness on top. Back in the oven for another 15!
Marshmallow Topping:
Marshmallow Magic: If you're going marshmallowstyle, bake for 45 minutes. Top with vegan marshmallows and broil until they're gooey and golden. Keep an eye on it; they brown in a flash!
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Notes
Butternut cooking method: You'll require butternut squash that's been cooked. I'm a fan of oven-roasting it whole; it's a breeze and the flavor just pops. If you're in a hurry, pre-cut squash cubes work too—just roast, steam, or boil them.Salt Alert: Skip the salt if you're using salted butter.Go Nuts: Add marshmallows or pecans—or go wild and use both!Sweet Swap: Use ¼ cup maple syrup instead of sugar for a flavor boost.Cinnamon Love: Feelin' the cinnamon? Up it to 1 teaspoon. Or use a homemade pumpkin spice mix.Make Ahead: Prep this 24 hours in advance, cover, and chill. Let it hang out at room temp for 45 to 60 minutes before baking.