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Healthy Butternut Squash Casserole (Vegan)

A healthy savory butternut squash casserole sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes.

If you’re looking for butternut squash casserole recipes or for some roasted butternut squash and sweet potato recipes then you’re in the right place. This healthy butternut squash casserole is perfect as a side dish or as meal during fall or holiday season.

This is one of my favorite vegan butternut squash recipes: it’s easy and simple to make and comprises only whole food ingredients plus it’s naturally gluten free and dairy free!

Healthy Vegan Butternut Squash Casserole With Fall Flavors

If you are looking for a meatless dinner or side dish recipe that’s cozy, satisfying, great for a crowd and healthy enough so you could enjoy a dessert afterwards, than this vegan butternut squash casserole is the one.

A combination of brown rice and wild rice, caramelized butternut squash, sweet potatoes, dried cranberries, raisins and a sweet cinnamon-y glaze: lots of flavor, warm, filling, and comforting, just perfect for the fall season.

This butternut squash casserole provides a nice alternative to plain rice side dishes and is healthier than other pre-mixed options. Actually it’s perfect as a Thanksgiving side dish.

Vegan Butternut Squash Casserole with sweet potatoes and rice finished with a sweet balsamic sauce, perfect as a side dish or meal. This vegan butternut squash casserole is easy to make, full of flavor and it's naturally gluten free and dairy free! #butternutsquash #casserole  #vegan  #glutenfree  #sidedish #thanksgiving  #sweetpotatoes

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Butternut Squash And Sweet Potato Casserole

Since both butternut squash and sweet potato tend to turn mushy while cooking, I decided to roast them first and cook the brown rice and the wild rice separately so they don’t stick together. Therefore the casserole will stay fluffy and textured allowing to taste each of the flavors separately.

If you’re regularly enjoying the sweetness of these root veggies then I hope you won’t mind the addition of cranberries and some maple syrup.

More Savory Notes

If you prefer a more savory dish than opt for savory herbs, nuts, seeds, and maybe some stock – as the liquid for this butternut squash casserole recipe.

Tips For Making This Butternut Squash And Sweet Potato Recipe

  • To save time you can find at the grocery store – butternut squashes that have been peeled and chopped already.
How To Get Perfect Caramelized Roasted Butternut Squash And Sweet Potatoes
How To Get Perfect Caramelized Roasted Butternut Squash And Sweet Potatoes
  • Cook the rice while the vegetables are roasting in the oven so you get them ready at the same time.
  • The brown rice cooks in shorter time than wild rice and may become too soft or mushy if you cook them together. Is best to start cooking the wild rice 5-7 minutes before adding the brown rice to the pot. To cut the cooking time in half, try to soak the rice a few hours before cooking (or overnight), especially the wild rice.
  • If your rice is pre-soaked the liquid to rice ratio should be 2:1; if it’s dry then – 3:1.
  • Ad-ins: this butternut squash and sweet potato casserole would be even more hearty if you add some nuts, seeds, herbs or even some protein like beans or meat (if you’re not vegan). I even contemplated on adding some apple chunks, they would caramelize beautifully as well.
  • If you want to remove some of the oil and sugar that the dried fruits have been soaked in, then place them in water for an hour or so, and rinse several times. This will also help them be plump and juicy when added to the dish.

Extra Tip: Perfectly Roasted Veggies

When baking the butternut squash and sweet potato cubes take into account their size: if they’re about 1 inch in size, you need to bake them 25 minutes at 400 F. Larger cubes, about 35-40 minutes. Bake until they’re tender and lightly caramelized.

How to make a healthy vegan  butternut squash casserole with roasted sweet potatoes and rice #butternutsquashcasserole

Make This Butternut Squash Casserole In Advance

This recipe reheats beautifully or can be served cold as it is. If making in advance, then store the roasted vegetables and cooked rice in an airtight container (separate or together, it doesn’t matter as long as you don’t add herbs) in the refrigerator. If you want to add extra ingredients, it’s best to add them after reheating.

One of my favorite baked butternut squash recipes: it’s easy and simple to make, perfect as a meatless dinner or side dish recipe : great for Thanksgiving or Christmas. This butternut squash casserole provides a nice alternative to plain rice side dishes. It’s healthy, sweet due to roasted butternut squash (cubed and caramelized), dried fruit and a sweet balsamic sauce. #butternutsquashrecipe  #roastedbutternutsquash #vegan #healthy #recipes #baked

Butternut Squash Casserole Or Bake

A casserole comprises all ingredients together and baked. They often rely on cheese, sour cream or eggs to hold casseroles together and provide creaminess. Since this is a vegan dish, I didn’t use any of those and I decided that in this dish the caramelization and texture is more important, and a mushy texture will ruin the flavors.

Some parts are baked, some are boiled, but the final dish is served in a casserole dish and briefly baked at the end. So hence the name, or call it whatever you want, it doesn’t really matter when you try it!

Healthy Savory Butternut Squash Casserole With Sweet Potatoes and Rice (Vegan Gluten Free Recipe, Side Dish) #butternutsquash #casserole #glutenfree #vegan #sidedish

If you made this Butternut Squash Casserole please leave a comment and rating below the recipe.

It would be really helpful for me and readers. Thank you!

butternut squash casserole vegan
Print Recipe

Healthy Butternut Squash Casserole With Sweet Potatoes and Rice (Vegan)

A healthy savory butternut squash casserole recipe sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown / wild rice and finished with sweet balsamic notes. Enjoy this butternut squash casserole as a side dish or as main dish – either way – perfect for a holiday table.
Prep Time25 mins
Cook Time35 mins
Soaking Time (optional)2 hrs
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: Clean Eating, Dairy Free, Gluten Free, Vegan, Vegetarian
Servings: 6 people
Calories: 327.9kcal
Author: HealthyTasteOfLife
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Ingredients
 

Instructions
 

  • Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.
  • In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine.
  • In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and add half of the seasoned liquid mixture you made earlier, toss to mix.
  • Place the cubed veggies in a single layer on the baking sheet (use 2 baking sheets if necessary) to get an even roast on all sides. Bake for 30-35 minutes, turning once half-way through baking, until softened and with a golden brown crust.
  • Meanwhile cook the rice. Place the rinsed wild rice in a pot with boiling water ( if your rice is pre-soaked, use a 2 to 1 water-to-rice ratio, or 3 to 1 ratio if it's not).
  • To the rice then add the other half of oil and maple mixture, stir, cover the pot with the lid, and reduce the heat to its very lowest setting to help the rice cook evenly (for about 20 minutes). Remove from heat, add the cranberries and the raisins. Cover again and let it sit covered, so the steam will plump the rice and fruits. When ready, taste and see if it needs more salt.
  • The roasted butternut squash, sweet potatoes and rice will likely be ready at the same time. To arrange the meal and serve, take a taller baking dish (I used a glass dish) and place a layer of veggies, then a layer of rice and repeat until you fill up the dish.
  • If your ingredients are slightly underdone, cover the baking dish that you just assembled and place in the preheated oven for about 10 minutes. Serve warm, or let it cool and serve later.

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Notes

Tips For Making This Vegan Butternut Squash Casserole

 
  • To save time you can find at the grocery store – butternut squashes that have been peeled and chopped already. 
  • When baking the butternut squash and sweet potato cubes take into account their size: if they’re about 1 inch in size, you need to bake them 25 minutes at 400 F. Larger cubes, about 35 minutes. Bake until they’re tender and lightly caramelized.
  • Cook the rice while the vegetables are roasting in the oven so you get them ready at the same time.
  • The brown rice cooks in shorter time than wild rice and may become too soft or mushy if you cook them together. Is best to start cooking the wild rice 5-7 minutes before adding the brown rice to the pot. To cut the cooking time in half, try to soak the rice a few hours before cooking (or overnight), especially the wild rice.
  • If your rice is pre-soaked the liquid to rice ratio should be 2:1; if it’s dry then – 3:1. The rice is fully cooked when the grains are tender but still chewy and beginning to split. If there is any liquid left, drain it.
  • Ad-ins: this butternut squash and sweet potato casserole would be even more hearty if you add some nuts, seeds, herbs or even some protein like beans or meat (if you’re not vegan). I even contemplated on adding some apple chunks, they would caramelize beautifully as well.
  • If you want to remove some of the oil and sugar that the dried fruits have been soaked in, then place them in water for an hour or so, and rinse several times. This will also help them be plump and juicy when added to the dish.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1.5cup | Calories: 327.9kcal | Carbohydrates: 66.5g | Protein: 3.7g | Fat: 7.6g | Fiber: 2.7g | Sugar: 27.5g | Vitamin A: 469.1IU | Vitamin C: 69.8mg

The information shown is an estimate provided by an online nutrition calculator.

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Recipe Rating




Emmie

Thursday 24th of June 2021

I made this tonight and it was excellent. I added some apple and onion to the sweet potato and squash mix for the oven. We will certainly make it again. It would be great as a side dish for Thanksgiving or Christmas. Thank you for sharing!

HealthyTasteOfLife

Friday 25th of June 2021

I'm really happy you managed to customize it to your liking and enjoyed it. Thank you for your feedback!

Dee

Saturday 15th of May 2021

Hi. This looks delicious! I know you said it can be made in advance and reheated but can it be frozen and then heated or reheated? (Depending on if it needs to be cooked before freezing). Thanks for your time.

HealthyTasteOfLife

Monday 31st of May 2021

I think it should be ok if frozen (then heated), I never tried though.

Laura

Monday 22nd of March 2021

Very tasty glaze! I used quinoa in place of the rice and added in some feta, so good - thanks for sharing!

HealthyTasteOfLife

Tuesday 23rd of March 2021

Thank you Laura for your feedback, it looks like you found your favorite way to enjoy it, it sounds delicious!

Amanda

Tuesday 10th of November 2020

This is so yummy! We replaced the sweet potatoes with acorn squash, and all my family absolutely loved it!

HealthyTasteOfLife

Tuesday 10th of November 2020

That's a great idea! Thank you!