Cheesy Butternut Squash Casserole with Crumble

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Cheesy Butternut Squash Casserole with Sage Crumble

This is comfort food at its finest! This dairy-free Cheesy Butternut Squash Casserole with Sage Crumble is a delicious main or side dish to enjoy over the winter months. Butternut squash is part of the winter squash family and is an excellent source of carotene, as reflected by its rich, bright colour. It’s also a very good source of vitamins C, B1, B5, folic acid, in addition to potassium and fibre. In this recipe, you’ll first roast the butternut squash and then coat it in a thick, plant-based cheesy sauce. You’ll then top the recipe with a sunflower seed crumble along with hearty mushrooms, onions and crispy sage. Be sure to save some extra sauce to drizzle the casserole when ready to serve. This dish can also be made nut-free by substituting sunflower seeds for cashews in the sauce.

With so much craziness going on in the world today, it’s easy to feel down but remember that each of us has the power to influence the world around us. I loved hearing this quote earlier today: “everything changes when you start to emit your own frequency rather than absorbing the frequencies around you, when you start imprinting your intent on the universe rather than receiving an imprint from existence.” What do you stand for? I hope you’ll continue to show up, give 110% and keep working hard to be the change you wish to see. 

Cheesy Butternut Squash Casserole with Sage Crumble
Serves 6
A hearty and comforting plant-based dish to endure the winter months!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 1 butternut squash, halved, peeled and seeds removed
  2. 1 tbsp virgin coconut oil + more for greasing
  3. 2 yellow onions, diced*
  4. 5 - 6 cups cremini mushrooms, sliced
  5. 18 - 20 sage leaves + more for topping the casserole
  6. 2 cloves garlic, minced
  7. 1 tbsp grapeseed oil
  8. Pink himalayan salt and black pepper, to taste
"Cheesy" Sauce
  1. 1 1/2 cup raw cashews, recommended to be soaked 1/2 hour
  2. 3/4 cup nutritional yeast
  3. 2/3 cup almond milk + more to thin it out if necessary
  4. 1/3 cup water
  5. 1/2 tsp turmeric powder
  6. 1/2 tsp cayenne powder
  7. 1/2 tsp pink himalayan salt
  8. 1/4 tsp onion powder
Sunflower Seed Crumble
  1. 1 cup gluten-free rolled oats
  2. 1 cup raw sunflower seeds
  3. 3 tbsp nutritional yeast
  4. 1 tbsp virgin coconut oil
  5. 1/2 tsp pink himalayan salt
  6. 1/4 tsp onion powder
  7. 1/4 tsp garlic powder
  8. 1/4 tsp cayenne
Prepare the "cheesy" sauce
  1. In a food processor, combine all ingredients and process until smooth. Set sauce aside.
Prepare and roast the butternut squash
  1. Preheat oven to 425 degrees Fahrenheit. Lightly grease a 13 x 9 casserole dish with coconut oil.
  2. Slice the butternut squash in half. Scoop out the seeds and strands using a spoon. Peel the halves and slice off the top and bottom. Slice the squash into 1-inch chunks.
  3. In a bowl, mix the butternut squash with 1 tbsp coconut oil using your hands. Season with a pinch of pink salt and pepper.
  4. Roast the butternut squash for 20 minutes in a casserole dish.
  5. After 20 minutes, remove squash from oven and coast the squash with the cheesy sauce (save 1/3 - 1/2 cup for drizzling). Mix well. Continue roasting for another 10 minutes.
Prepare the mushrooms, onions and sage
  1. While the butternut squash roasts, prepare the mushrooms and onions. In a medium pan, add 1 tbsp grapeseed oil over medium heat. When the oil starts to shimmer, add the onions and stir regularly for 2 - 3 minutes. Add the mushrooms and continue to cook, stirring regularly, for another 7 minutes. Add the garlic and sage leaves and cook for another 3 minutes.
Prepare the sunflower seed crumble
  1. In a food processor, pulse ingredients until you have a coarsely chopped crumble. You don't want to over-process the crumble.
Finish roasting the casserole
  1. After roasting the butternut squash for 30 minutes, remove the casserole dish from the oven. Sprinkle the crumble on top of the squash, evenly. Top with mushrooms, onions and sage.
  2. Roast for another 10 minutes.
  3. Plate and serve with fresh sage leaves to garnish. Drizzle with cheesy sauce. Enjoy!
  1. * If using organic yellow onions, 2 yellow onions are needed for the recipe. If using non-organic onions, 1 onion should be enough, as they are typically much larger in size.
  2. Make it nut-free by substituting sunflower seeds for cashews in the cheesy sauce.

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