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Squash casserole recipe: easy vegan squash recipe

Vegan squash casserole on a plate - Get ready for a culinary journey that's not only irresistibly delicious but also caters to dietary preferences with our Dairy-Free and Gluten-Free Southern Squash Casserole. Picture tender yellow squash, sautéed to perfection, mingling with savory onions and bathed in a luscious vegan cheese sauce, creating a symphony of flavors that dance on your taste buds. It's the perfect easy main dish or side dish! If you are looking for a great way to get your whole family eating more veggies then this great recipe is what you need. And the best part is you can make this easy recipe in the oven, as a zucchini casserole crock pot or instant pot with just a few easy steps. 
Indulge in the rich flavors of this Vegan Cheesy Yellow Squash Casserole, a delightful dish that combines tender yellow squash, savory onions, and a velvety vegan cheese sauce. With the option to bake, slow-cook in a crockpot, or swiftly prepare in an Instant Pot, this versatile recipe offers a satisfying, plant-based twist on a classic comfort food favorite. Get ready to savor a symphony of textures and tastes in every wholesome bite.
Munchyesta.com
Prep Time 10 minutes
Cook Time 30 minutes
Serving Size 4 - 6 people

Equipment

  • 1 9x9 (23x23cm) square baking dish

Ingredients

Easy Plant Based Squash Casserole Ingredients:

  • 4 cups (500g) yellow squash sliced
  • 1 cup (240g) onion finely chopped
  • 3 cloves garlic minced
  • 1 cup (120g) vegan shredded cheddar cheese or your choice of cheese
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (30g) 30g nutritional yeast
  • 1/4 cup all-purpose flour regular or gluten free
  • 2 tablespoons olive oil or avocado oil or coconut oil
  • 2 teaspoons dried thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 1 cup (120g) breadcrumbs use gluten free breadcrumbs or almond flour for a gluten-free squash casserole (or smash up ritz crackers or salt crackers)

Instructions

How to make easy squash casserole:

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, sauté the sliced yellow squash, chopped onion, and minced garlic in olive oil until softened.
  • In a separate bowl, whisk together almond milk, nutritional yeast, flour, dried thyme, salt, and pepper to create a cheesy sauce.
  • Add the vegan shredded cheddar cheese to the sauce mixture and stir until well combined.
  • Pour the cheesy sauce over the sautéed squash and onions in the skillet. Mix well to coat the vegetables evenly.
  • Transfer the mixture to a greased casserole dish.
  • Sprinkle breadcrumbs or almond flour evenly over the top of the casserole.
  • Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbly.
  • Remove from the oven, let it cool for a few minutes, and then serve.
  • Enjoy your delicious Vegan Cheesy Yellow Squash Casserole!

How to make crockpot squash casserole Instructions:

  • In a skillet, sauté the sliced yellow squash, chopped onion, and minced garlic in olive oil until softened.
  • In a bowl, whisk together almond milk, nutritional yeast, flour, dried thyme, salt, and pepper to create a cheesy sauce.
  • Add the vegan shredded cheddar cheese to the sauce mixture and stir until well combined.
  • Transfer the sautéed squash, onions, and cheesy sauce to the slow cooker.
  • Mix well, ensuring the squash is evenly coated with the cheesy sauce.
  • Sprinkle breadcrumbs or almond flour over the top.
  • Cover and cook on low for 4-6 hours or until the squash is tender.
  • Serve and enjoy your slow-cooked Vegan Cheesy Yellow Squash Casserole!

Gluten free squash casserole recipe in instant pot Instant Pot Version:

  • Follow steps 1-3 from the recipe.
  • Instructions for Instant Pot:
  • Set the Instant Pot to sauté mode and sauté the sliced yellow squash, chopped onion, and minced garlic in olive oil until softened.
  • Turn off sauté mode and add the cheesy sauce mixture to the Instant Pot. Stir well to coat the vegetables.
  • Close the Instant Pot lid, set the vent to sealing, and cook on manual high pressure for 3 minutes.
  • Once the cooking is complete, do a quick pressure release.
  • Sprinkle breadcrumbs or almond flour over the top, close the lid without sealing, and let it sit for a few minutes to allow the breadcrumbs to crisp up.
  • Serve and enjoy your Instant Pot Vegan Cheesy Yellow Squash Casserole!

Notes

Make-Ahead Option: For convenience, prepare the great side dish casserole ahead of time and refrigerate. Add breadcrumbs or crispy crackers just before baking for a fresh, crispy topping to the best squash casserole.
Customize with Add-Ins: Personalize your casserole by adding ingredients like spinach, artichoke hearts, or sun-dried tomatoes for extra layers of flavor and incorporate them in between the layers of tender squash.
Storage: When stored in the refrigerator, squash casserole typically remains fresh for 3-4 days. To maximize its shelf life, refrigerate the casserole promptly after cooling and use airtight containers or plastic wrap to prevent moisture loss and maintain flavor. If you plan to keep it longer, consider freezing for extended storage.