Air Fryer Vegan Squash Casserole
Add Preferred SourceI love how this Air Fryer Vegan Squash Casserole brings out the natural sweetness of fresh squash with that perfect golden finish. Tender butternut squash is layered with sweet caramelized leeks, garlic, and fresh sage under a creamy asparagus sauce and crispy breadcrumbs. Every bite is rich, savory, and deeply comforting, and it disappears fast at the dinner table.
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I make this for fall gatherings, holiday meals, family dinners, and potlucks because it’s the kind of side dish that travels well and pairs with almost anything. The air fryer cooks it faster than the oven, freeing up precious space for other dishes. It’s completely make-ahead friendly, and leftovers keep well in the fridge for up to 4 days and reheat beautifully in the air fryer or oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Squash Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you see how easy it all comes together, you’ll wonder why you ever made casserole any other way.
Preheat and Prep the Butternut Squash
Set your air fryer to 375°F (190°C) so it’s ready to go. Toss the squash cubes with olive oil and a pinch of salt until evenly coated.
Air Fry the Squash
Arrange the squash in a single layer in the air fryer basket, working in batches if needed so everything gets proper airflow. I use a compact air fryer and it gets the squash perfectly golden and crisp every time.
Air fry for 15 to 18 minutes, shaking the basket halfway through, until the squash is golden at the edges and fork-tender.
Cook the Leeks
While the squash roasts, melt the vegan butter in a skillet over medium heat. I always use this carbon steel wok because it makes sautéing the leeks evenly so much easier without anything sticking.
Add the leeks, garlic, and fresh sage and cook for 8 to 10 minutes until everything is soft and fragrant. Season with salt and pepper to taste.
Layer the Casserole
In a small air fryer-safe dish, layer half the cooked leeks across the bottom, then top with half the roasted squash mixture. I grab these herb scissors to snip the leeks quickly and evenly before they go in.
Repeat the layers with the remaining leeks and squash. Pour the asparagus cream evenly over the top, then sprinkle on the breadcrumbs.
Air Fry Until Golden
Place the dish in the air fryer and cook at 375°F (190°C) for 12 to 15 minutes, until the top is golden and bubbly. Keep an eye on it toward the end since air fryers can vary.
Serve the Casserole
Carefully remove the dish from the air fryer. Garnish with fresh parsley and serve warm straight from the dish. Enjoy!
If you’re taking it somewhere, cover the dish tightly with foil and place it in an insulated casserole carrier to keep it warm on the way. Enjoy!
Ingredients
- 3 cups butternut squash cut into small cubes
- 1 tablespoon olive oil
- Pinch of sea salt
- 2 tablespoons vegan butter
- 2 cups sliced leeks
- 3 large cloves garlic minced
- 2 tablespoons fresh sage chopped
- 1 cup vegan asparagus cream soup
- ¾ cup breadcrumbs
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set the air fryer to 375°F (190°C).
- Toss the squash cubes with olive oil and a pinch of salt.3 cups butternut squash, 1 tablespoon olive oil, Pinch of sea salt
- Arrange in a single layer in the basket (cook in batches if needed) and air fry for 15–18 minutes, shaking halfway through.
- Meanwhile, melt the vegan butter in a skillet over medium heat. Add the leeks, garlic, and sage, and cook for 8–10 minutes, until soft. Season with salt and pepper.2 tablespoons vegan butter, 2 cups sliced leeks, 3 large cloves garlic, 2 tablespoons fresh sage, Salt and pepper
- In a small air fryer–safe dish, layer half the leeks, then half the squash. Repeat the layers. Pour the asparagus cream over the top and sprinkle with breadcrumbs.1 cup vegan asparagus cream, ¾ cup breadcrumbs
- Air fry for 12–15 minutes, until the top is golden and bubbly.
- Carefully remove from the air fryer, garnish with parsley, and serve warm.Fresh parsley
Notes
- Cut the squash small: Smaller, uniform cubes around ½ inch cook through faster and more evenly in the air fryer, so you get tender squash without any undercooked bits.
- Cook leeks low and slow: Don’t rush the leek and sage sauté. The full 8 to 10 minutes over medium heat is what transforms them from sharp and raw to silky and sweet.
- Work in batches for the squash: Crowding the air fryer basket traps steam and prevents browning. A single layer every time means properly golden, caramelized squash edges.
- Use an air fryer-safe dish that fits your model: Not all baking dishes fit every air fryer. Test the fit before you start layering to avoid any last-minute surprises.
- Press the breadcrumbs down gently: Before the final air fry, press the breadcrumbs lightly onto the asparagus cream layer so they adhere better and form a more even golden crust.
- Flash-freeze for easy meal prep: Freeze individual portions on a baking sheet for 1 hour before transferring to a freezer bag so the layers stay intact and nothing sticks together.
Nutrition
How to Store Leftovers
Let the casserole cool completely before storing. Transfer it to an airtight glass container and refrigerate for up to 4 days. Reheat individual portions in the air fryer at 350°F (175°C) for 4 to 5 minutes or in the oven until warmed through.
For longer storage, freeze the casserole in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The breadcrumb topping may soften slightly after freezing, but a few minutes in the air fryer will bring the crunch back nicely.
What to Serve With Air Fryer Vegan Squash Casserole
It’s hearty enough to be the star of the table, but it pairs beautifully with a simple green salad dressed with lemon vinaigrette or a bowl of crusty bread for scooping up every last bit of that creamy asparagus sauce. Roasted Brussels sprouts or steamed green beans alongside it make for a really satisfying, fully plant-based spread.
For a more substantial meal, serve it with a grain on the side like fluffy wild rice or herbed quinoa. The earthy, nutty flavors complement the sweet roasted squash and savory leeks without overpowering anything.
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