Delicata Squash White Bean Casserole

Creamy delicata squash casserole with white beans and a crunchy breadcrumb topping is fall and winter comfort food at its finest. It makes a great holiday entree, too!

Impress everyone with super easy fall winter casserole. I had some delicata squash that I wanted to use up, but I didn’t want to just make roasted delicata squash as a side dish. Instead, I layered it with white beans in a creamy sauce, and then topped it with the delicata squash and a mix of crunchy breadcrumbs and creamy vegan cheese. 

All these layers bake together, the sauce thickens, the squash roasts in the oven while the topping gets nice and crispy.  This dish is just packed with texture and flavor from the crisp cheesy topping, nicely roasted delicata squash and the creamy white beans at the bottom. 

You can change up the flavors as you like, and you can use other beans or lentils or even cooked pasta in the sauce instead of white beans. 

Delicata squash casserole is a great side or even main dish for your holiday meal. It looks gorgeous, it smells amazing and the topping stays crisp for a long while. You can also use other winter squash, like acorn or butternut squash, in this casserole dish, if you can’t find delicata squash.

Why You’ll Love Delicata Squash Casserole

• flavorful, creamy casserole with tender squash and cheesy, crunchy breadcrumb topping
• no need to roast the squash separately!
• soy-free with simple nut-free and gluten-free options
• flexible recipe! Use other beans or squashes, if you prefer.

More Vegan Winter Squash Recipes

• Stuffed Butternut Squash
• Berbere Roasted Kabocha Squash
• Gochujang Winter Squash Sliders
• Curried Chickpea Stuffed Acorn Squash
• Spaghetti Squash Bake

Ingredients and Substitutions

• oil – To saute and to top the casserole so it gets nice and crispy.
• aromatics – Onion and garlic give the white bean sauce such an amazing flavor!
• flour – To thicken to sauce. Gluten-free flour is fine, if needed.
• cashew milk – The liquid in the white bean sauce. You can use other thick, non-dairy milk, like coconut or oat milk, if you prefer.
• herbs and spices – Salt, pepper, Italians herbs, garlic powder, and onion powder season the white beans. In the breadcrumb topping, you’ll be adding salt, red pepper flakes, and oregano.
• frozen spinach – This goes in with the beans for a pop of green.
• white beans – Use your favorite kind of cooked, white beans or other beans of choice, like lentils.
• delicata squash – You can use other winter squash, like acorn squash, if you prefer. Either way, quarter it, scoop out the seeds, and slice into 1/4″-thick half moons.
• breadcrumbs – Use panko or other dried breadcrumbs. Gluten-free is fine, if needed.
• almond flour – Adds bulk and protein to the topping. Omit for nut-free and use more breadcrumbs instead.
• vegan cheese – Vegan mozzarella and parmesan make the topping so creamy! Choose soy-free and/or nut-free cheese, if needed.
• garlic – Fresh garlic adds umami to the topping.

Tips

• When you’re making the roux and white sauce, make sure to stir frequently and use your spoon to scrap the bottom of the pan to prevent sticking.
• Make sure that your casserole dish is large enough to spread out the squash in one to two layers. Any more than that, and it be squash will take much longer to cook!

How to Make Delicata Squash Casserole

Preheat the oven to 410° F (210° C).

Then, make the creamy white beans.

In a skillet, heat the oil over medium heat, add the onion, garlic, and a pinch of salt. Cook until the onion is translucent. 3-4 mins. Add the flour, mix, and cook for about half a minute. Add the spices, herbs, and 1/2 cup of the non-dairy milk. Mix well to break up any lumps. We Mix in some of the milk first, so the mixture doesn’t get too lumpy. Once all of the flour is mixed into the milk, then add the rest of the non-dairy milk and mix again.

Bring to a boil, then add in the vegan parmesan, spinach, and white beans. Turn off the heat. Carefully taste and adjust salt and flavor to taste. Add more herbs, if you like, or a dash of lemon for tang. 

Spread the bean mixture onto the bottom of an 9 x 11” or similar-sized casserole dish. You want the dish to be large enough that you can spread out all of the squash in no more than 2 layers. More layers will cause the squash to take too long to roast. Even out the bean mixture with a spatula.

Slice the delicata squash into 1/4” half-moon shapes and spread them over the bean mixture in a slightly overlapped fashion. You don’t want the squash to be more than 2 layers thick, or it will take much longer to bake.

Prepare the breadcrumb mixture by mixing all the topping ingredients in a small bowl, then sprinkle the mixture over the delicata squash.  Drizzle 1 to 2 teaspoons of extra virgin olive oil on top.

Bake for 25 to 30 minutes. After 15 minutes, check to make sure that the topping isn’t getting too browned. If it is, cover with parchment paper and continue baking. 

Check again at the 25-minute mark for doneness of the squash.  If needed, continue baking for another 5 to 10 minutes, until the squash is tender enough that a toothpick inserts easily.

Remove from the oven, then let the dish sit for a few minutes before serving. Serve topped with fresh basil or other herbs of choice.

Frequently Asked Questions