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A Vegan Squash Casserole topped with golden bread crumbs and chopped parsley, served in a white oval dish on a wooden board.

Vegan Squash Casserole

I love making Vegan Squash Casserole when I want Southern comfort food that works perfectly for holiday dinners. Roasted butternut squash layers with caramelized leeks and fresh sage, all covered in creamy asparagus sauce and topped with golden, crispy breadcrumbs. The squash gets tender and sweet, the leeks add buttery depth, and that crunchy topping makes every bite satisfying. It feeds a crowd and travels well to Thanksgiving, Christmas, Friendsgiving, and fall potlucks since it reheats beautifully. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time: 20 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 32 minutes
Course: Casserole, Side Dish
Cuisine: American
Keyword: Vegan Squash Casserole
Servings: 8
Calories: 120kcal
Author: Mandy Applegate

Equipment

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

Video

[adthrive-in-post-video-player video-id="OdhfEUyC" upload-date="2025-12-12T09:11:00+00:00" name="Delicious Vegan Squash Casserole" description="Warm, creamy layers with tender squash in every bite." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 400°F (200°C).
  • Toss the cubed squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, until tender.
    3 cups butternut squash, Pinch of sea salt, 1 tablespoon olive oil
  • In a sauté pan, melt the vegan butter over medium heat. Add the leeks, garlic, and sage, and cook for 10–12 minutes, until soft and golden. Season with salt and pepper.
    2 tablespoons vegan butter, 2 cups sliced leeks, 3 large cloves garlic, 2 tablespoons fresh sage, Salt and pepper
  • Reduce the oven temperature to 375°F (190°C).
  • Lightly grease a 9×9-inch or 8×11-inch baking dish. Layer half the leeks, then half the roasted squash. Repeat the layers. Pour the asparagus cream over the top and sprinkle with breadcrumbs.
    1 cup vegan asparagus cream, ¾ cup breadcrumbs
  • Bake uncovered for 27–30 minutes, until bubbly and golden.
  • Garnish with fresh parsley and serve warm.
    Fresh parsley

Notes

  • Cut squash evenly: Cube the butternut squash into similar-sized pieces so they roast at the same rate and you don't end up with some pieces too soft and others undercooked.
  • Don't rush the leeks: Cook them low and slow for the full 10 to 12 minutes, so they caramelize and develop sweetness rather than soften.
  • Use fresh sage: It has a stronger, earthier flavor than dried sage, and it makes a noticeable difference in the overall taste of the casserole.
  • Customize with extras: Add fresh thyme alongside the sage, dollop vegan sour cream on top when serving, thin the asparagus cream with vegetable broth if needed, thicken it with cornstarch whisked in before baking, or use a blender to make a homemade cream sauce with oat milk and all-purpose flour for a dairy-free option from scratch.
  • Try these swaps: Use 2 cups of diced yellow onion instead of leeks, swap breadcrumbs with crushed buttery crackers or gluten-free crackers for a richer topping, or replace half the butternut squash with sliced zucchini and reduce roasting time to 15 to 20 minutes.
  • Flash freeze first: Freeze the casserole on a baking sheet for 1 hour before transferring to a container so the layers stay intact and don't stick 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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