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A bowl of cooked butternut squash mixed with herbs and garnished with chopped parsley, served with a fork—perfect as an Air Fryer Vegan Squash Casserole.

Air Fryer Vegan Squash Casserole

Air Fryer Vegan Squash Casserole is one of my favorite ways to turn fresh squash into a comforting side dish. The air fryer cooks the butternut squash perfectly golden and tender, then it’s layered with sweet caramelized leeks, garlic, and fresh sage under a creamy asparagus sauce and crispy breadcrumbs. I love making it for weeknight dinners, potlucks, and holiday meals like Thanksgiving, Christmas, or Easter because it comes together easily and disappears quickly at the table. Leftovers keep in the fridge for up to 4 days.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Air Fryer, Casserole
Cuisine: American
Keyword: Air Fryer Vegan Squash Casserole
Servings: 8
Calories: 120kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are a few things I've learned from making this casserole that'll help you nail it on the first try.
  • 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

Calories: 120kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 152mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6223IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg
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