Vegetarian Butternut Squash Casserole Recipes With a
Sweet Potato Pie Crust!

Are you looking for healthy casserole recipes, shepherds pie, or perhaps a vegetarian recipe?

Try this delicious and simple dish using butternut squash and a sweet potato crust.

butternut squash casserole recipes

Vegetarian Recipes

Crust Ingredients:

  • 1 Cup Rice Flour
  • 1/4 Cup Tapioca Flour
  • 1/3 Cup Baked Sweet Potato (approx 1 small)
  • Pinch of Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Rosemary and Thyme
  • 1/4 Cup Olive Oil
  • 1 to 2 Tbl Water (as needed)
Potato Crust Wheat and Gluten Free

Filling Ingredients:

  • ½ of a Med to Large Butternut Squash
  • 1 Tbl Rice Vinegar
  • ½ tsp Dry Mustard
  • 1 tsp Minced Onion
  • ¼ Cup Nutritional Yeast Flakes
  • ½ tsp Oregano
  • ½ tsp Basil
  • 2 Tbl Roasted Pumpkin Seeds
  • 15 oz Can Rinsed Garbanzo Beans
  • ¾ Cup Cauliflower (Reserve some for topping approx ¼ cup)
  • ½ Cup Diced Kale
  • Paprika to Sprinkle on the top

For This Casserole Recipe Preheat oven to 350

Start by slicing the butternut squash in half lengthwise using a serrated knife. The squash is hard to cut into. I like to start at the small end and work my way around.

Once cut open clean out the seeds and reserve (you can use the seeds in replace of the acorn in this acorn squash recipe).

Line a baking sheet with foil and place the cut side down of the squash (you can spritz with olive oil to prevent sticking) and place in the oven for 30-40 minutes (until soft).

For the crust place a sweet potato (can wrap in foil) in the oven and cook for approx. the same amount of time.

Roast the pumpkin seeds in a small frying pan, spritzed with olive oil until lightly golden brown. Place into blender and set aside until squash has cooled.

While the squash and sweet potato are baking combine the dry ingredients for the crust in a medium sized bowl (flour and seasonings).

Once the potato has baked and cooled (5-10 mins) mash into crust mixture along with remaining wet ingredients. Add water as needed to make a dough like consistency, not too sticky. If it is a little sticky add a tbl of flour at a time.

Grease a medium sized baking pan with olive oil and then gently line with the crust pressing the crust evenly around the pan with your hands.

Place the crust in the oven and bake for 10-15 minutes until lightly cooked.

butternut squash casserole recipes

Once the squash has cooled, place half into blender along with filling ingredients (all except veggies). Pulse until everything is well combined and the seeds are blended.

Remove crust from oven and line with diced cauliflower (reserve some for top), kale and any other veggies of your choice.

Pour squash mixture over vegetables and sprinkle the top with cauliflower and lightly and evenly sprinkle paprika on the top.

Place dish into oven and bake for 15-20 minutes until top is lightly golden.

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