Cheesy Butternut Squash Casserole (Gluten-Free, Vegan Option)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.42 out of 5 stars
(24)
Ingredients
4 servings
- 1 butternut squash (cubed, cooked and pureed)
- 1 tablespoon olive oil
- 1 bell pepper (diced)
- 1 red onion (chopped)
- 3 garlic cloves (minced)
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup plain yogurt (dairy or non-dairy (125 grams)
- 1 cup shredded cheddar cheese + extra for topping (dairy or non-dairy (115 grams)
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon sea salt or pink salt
- 1/2 teaspoon ground oregano
- 1 tablespoon fresh cilantro (chopped)
- 1 bay leaf (optional)
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Preparation
Step 1
Prep cubed butternut squash by boiling or steaming until tender. Place cooked squash into a blender or food processor, then blend until you have a smooth puree. Pour into a bowl and set aside.
Step 2
Preheat oven to 375°F (190°C).
Step 3
In a skillet over medium heat add garlic, onion and pepper. Saute for 10 minutes, stirring frequently.
Step 4
Add cayenne and black pepper. Saute for 2 minutes longer.
Step 5
Add saute mixture to the pureed butternut squash.
Step 6
Add yogurt, cheese and remaining spices. Mix until well combined.
Step 7
Pour into a 8 x 8 or 9 x 9 or 9.5 x 9.5 square baking dish.
Step 8
Top with a sprinkle of cheese, chopped cilantro and an optional bay leaf.
Step 9
Bake for 30 minutes, then optionally turn on the broiler for a few minutes until the top is bubbling.
Step 10
Let cool slightly to set a little before serving.
Step 11
Enjoy!
Step 12
Save recipe for the next time?
