Delicata Squash Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Delicata Squash Casserole
Description
The recipe combines delicata squash slices arranged in one or two layers over a creamy white bean sauce seasoned with Italian herbs, garlic, and spices. The sauce is made by sautéing onion and garlic, then incorporating flour and non-dairy milk to form a thickened base with vegan parmesan and spinach folded in. This flavorful sauce offsets the natural sweetness and slightly firm texture of delicata squash. Baking at a high temperature tenderizes the squash and crisps up the breadcrumb topping, which includes panko, almond flour, vegan mozzarella, vegan parmesan, and garlic spices for depth and a golden crust.
This casserole works well as a comforting side dish or vegetarian main, offering a balance between creamy and crunchy textures. The use of delicata squash means the slices cook relatively quickly and maintain shape without becoming mushy, making the dish visually appealing.
Adaptations include gluten-free options using gluten-free breadcrumbs and flour blends, and nut-free modifications by omitting almond flour and using nut-free non-dairy milk. The recipe naturally avoids soy when using soy-free ingredients. Adjusting herbs or seasoning can tailor the casserole further to taste.
Ingredients
For the creamy herbed White Beans
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/4 cup onion chopped
- 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 cheese
- 1/2 cup spinach thawed, frozen
- 15- ounce white bean or butter beans, great northern beans, other beans of choice, canned
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 mozzarella cheese vegan, shreds
- 1/4 cup vegan parmesan cheese
- 1 clove garlic minced
- 1/4 teaspoon pepper flakes
- 1/4 teaspoon salt
- 1/2 teaspoon oregano
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.
Notes
- Use nut-free non-dairy milk and omit almond flour in the breadcrumb topping to make the dish nut-free; increase breadcrumbs accordingly.
- Gluten-free versions can use gluten-free breadcrumbs and a gluten-free flour blend for the roux.
- Choosing soy-free vegan milk and cheese keeps the recipe naturally soy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 640mg | 27% |
| Potassium | 1118mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 3886IU | 78% |
| Vitamin C | 16mg | 18% |
| Calcium | 206mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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