Vegan Butternut Squash Casserole

READY IN: 1hr 20mins
Recipe by vegan chef lena

from Whole Foods

Top Review by cteller

Delicious!!!! Even with minor modifications, this is a fabulous recipe. I used 1 butternut squash and 1 acorn squash peeled and sliced in food processor; 2 ladels of hot water and a splash of soy milk was added to the coconut milk; 2 cups of whole wheat rigitoni; and pakno breadcrumbs. Yum, yum, yum!!!

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 23 cup yellow onion, chopped
  • 2 lbs butternut squash, cut into 1-inch pieces
  • 1 (13 1/2 ounce) can coconut milk
  • salt & pepper
  • 1 tablespoon ground sage
  • 34 cup whole wheat elbow macaroni
  • 12 cup walnuts, chopped
  • 12 cup breadcrumbs


  1. Preheat oven to 350. Lightly oil 9" x 13" baking dish.
  2. Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
  3. Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
  4. Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
  5. Combine squash mixture, macaroni, and walnuts.
  6. Transfer to greased baking dish and top with bread crumbs.
  7. Bake until golden brown, about 30 minutes.

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