Delicata Squash White Bean Casserole

Creamy delicata squash casserole with white beans and a crunchy breadcrumb topping is fall and winter comfort food at its finest. It makes a terrific holiday entree, too!

Impress everyone with super easy fall winter casserole. I had some delicata squash that I wanted to make use of up, but I didn’t want to only make roasted delicata squash as a side dish. As a substitute, I layered it with white beans in a creamy sauce, after which topped it with the delicata squash and a combination of crunchy breadcrumbs and creamy vegan cheese. 

All these layers bake together, the sauce thickens, the squash roasts within the oven while the topping gets nice and crispy.  This dish is just full of texture and flavor from the crisp cheesy topping, nicely roasted delicata squash and the creamy white beans at the underside. 

You may change up the flavors as you want, and you should use other beans or lentils and even cooked pasta within the sauce as an alternative of white beans. 

Delicata squash casserole is a terrific side and even primary dish in your holiday meal. It looks gorgeous, it smells amazing and the topping stays crisp for an extended while. You too can use other winter squash, like acorn or butternut squash, on this casserole dish, if you happen to can’t find delicata squash.

Why You’ll Love Delicata Squash Casserole

• flavorful, creamy casserole with tender squash and cheesy, crunchy breadcrumb topping
• no must roast the squash individually!
• soy-free with easy nut-free and gluten-free options
• flexible recipe! Use other beans or squashes, if you happen to prefer.

More Vegan Winter Squash Recipes

Recipe Card

Ingredients and Substitutions

• oil – To saute and to top the casserole so it gets nice and crispy.
• aromatics – Onion and garlic give the white bean sauce such a tremendous flavor!
• flour – To thicken to sauce. Gluten-free flour is superb, if needed.
• cashew milk – The liquid within the white bean sauce. You need to use other thick, non-dairy milk, like coconut or oat milk, if you happen to prefer.
• herbs and spices – Salt, pepper, Italians herbs, garlic powder, and onion powder season the white beans. Within the breadcrumb topping, you’ll be adding salt, red pepper flakes, and oregano.
• frozen spinach – This goes in with the beans for a pop of green.
• white beans – Use your favorite type of cooked, white beans or other beans of selection, like lentils.
• delicata squash – You need to use other winter squash, like acorn squash, if you happen to prefer. Either way, quarter it, scoop out the seeds, and slice into 1/4″-thick half moons.
• breadcrumbs – Use panko or other dried breadcrumbs. Gluten-free is superb, if needed.
• almond flour – Adds bulk and protein to the topping. Omit for nut-free and use more breadcrumbs as an alternative.
• vegan cheese – Vegan mozzarella and parmesan make the topping so creamy! Select soy-free and/or nut-free cheese, if needed.
• garlic – Fresh garlic adds umami to the topping.

Suggestions

• While you’re making the roux and white sauce, be sure that to stir often and use your spoon to scrap the underside of the pan to forestall sticking.
• Make certain that your casserole dish is large enough to opened up the squash in a single to 2 layers. Any greater than that, and or not it’s squash will take for much longer to cook!

Tips on how to Make Delicata Squash Casserole

Preheat the oven to 410° F (210° C).

Then, make the creamy 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 interrupt up any lumps. We Mix in among the milk first, so the mixture doesn’t get too lumpy. Once the entire flour is mixed into the milk, then add the remaining of the non-dairy milk and blend again.

Bring to a boil, then add within the vegan parmesan, spinach, and white beans. Turn off the warmth. Rigorously taste and adjust salt and flavor to taste. Add more herbs, if you happen to like, or a touch of lemon for tang. 

Spread the bean mixture onto the underside of an 9 x 11” or similar-sized casserole dish. You would like the dish to be large enough you can opened up the entire squash in not more than 2 layers. More layers will cause the squash to take too long to roast. Even out the bean mixture with a spatula.

Slice the delicata squash into 1/4” half-moon shapes and spread them over the bean mixture in a rather overlapped fashion. You don’t want the squash to be greater than 2 layers thick, or it can take for much longer to bake.

Prepare the breadcrumb mixture by mixing all of the topping ingredients in a small bowl, then sprinkle the mixture over the delicata squash.  Drizzle 1 to 2 teaspoons of additional virgin olive oil on top.

Bake for 25 to half-hour. After quarter-hour, check to be sure that that the topping isn’t getting too browned. Whether it is, cover with parchment paper and proceed baking. 

Check again on the 25-minute mark for doneness of the squash.  If needed, proceed baking for one more 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 number of minutes before serving. Serve topped with fresh basil or other herbs of selection.

Ceaselessly Asked Questions