Squash Gnocchi Casserole

If you're searching for the perfect cozy dinner, you've simply got to try this Vegan Squash Gnocchi Casserole!

This vegan casserole dish is the ultimate fall comfort food, combining roasted butternut squash with gnocchi in a creamy sauce that’ll warm you from the inside out.

Trust me, this is not just any casserole! The creamy sauce is packed with flavor, thanks to the addition of roasted garlic. Plus, the crispy sage leaves and walnuts on top add a tasty crunch that works perfectly with the cheesy texture.

This casserole is simply a great recipe for chilly nights or when you're just in the mood for something warming and hearty.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Butternut Squash - Make sure it's firm and heavy for its size. This will be the star of your vegan squash casserole, providing a sweet, nutty base.
• Red Onion - Adds a nice bite and natural sweetness. It's key for building flavor in the creamy sauce.

If you ever wonder whether your onions are still fresh enough, here’s a quick guide on how to tell if an onion is bad - a handy read to make sure your dishes start with the best ingredients.

• Olive Oil - Go for high-quality, extra virgin for the best taste. It will help roast the squash perfectly and add richness to the dish.
• Salt and Pepper - Essential for seasoning and bringing out all the flavors in the casserole. Adjust to your taste.
• Garlic - Use a whole bulb for roasting; it mellows and sweetens. Roasted garlic adds depth to the cream sauce.
• Vegetable Stock - Opt for a low-sodium version if you can. It blends with coconut milk to form the creamy sauce for the casserole dish.
• Coconut Milk - Full-fat is best for a rich, creamy texture. It makes the vegan cheese sauce smooth and luscious.
• Vegan-Friendly Gnocchi - Look for a brand that uses simple ingredients. It’s the perfect side dish element, adding heartiness.
• Butter Beans - Adds creaminess and protein. Rinse them well before adding to the baking dish.
• Walnuts - Chop them up for a crunchy topping. They add a nutty contrast to the creamy sauce.
• Vegan Cheese - Choose your favorite, ideally one that melts well. It’s an important part for that cheesy feel in your squash casserole.
• Fresh Sage Leaves - Crisp them up for a fantastic garnish. Their earthy flavor complements the squash beautifully.
• Vegan Basil Pesto - Drizzle it for a burst of fresh flavor. It ties in all the elements of the vegan squash casserole recipe.
• Lemon Juice - Adds brightness and cuts through the richness. A little goes a long way in balancing the flavors.
• Nutritional Yeast - Provides a cheesy flavor without dairy. Essential in your cream sauce for a vegan twist.
• Spices & Seasonings - Smoked paprika, dried sage, and optional chili flakes add warmth and depth. Feel free to adjust or swap according to your taste.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Casserole Dish - For assembling the casserole
• Oven Dish - Use a large one to ensure even roasting of the squash and onion.
• Blender - Needed to blend the roasted veggies into a smooth sauce. Make sure it's powerful enough to handle hot ingredients.
• Baking Tray - Use a medium-sized one to accommodate the gnocchi and sauce.
• Aluminum Foil - For wrapping the garlic bulb during roasting.
• Skillet - For crisping the sage leaves. Non-stick works best.
• Mixing Bowl - Optional, but useful for combining the pesto and lemon juice before drizzling.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Roast the Squash

Cube half of the squash and chop the onion. Drizzle with olive oil, season, and roast with a whole garlic bulb wrapped in foil for 20-25 minutes at 200°C (400°F).

Step 2: Blend the Sauce

Blend roasted squash, onion, and garlic with vegetable stock and coconut milk until smooth.

Step 3: Assemble the Casserole

Combine uncooked gnocchi, remaining squash cubes, and butter beans in a baking tray. Pour the blended sauce over it.

Step 4: Top and Bake

Place squash slices on top, drizzle with olive oil, sprinkle with walnuts and vegan cheese. Roast for 35-40 minutes.

Step 5: Crisp the Sage

Fry sage leaves in hot oil until crispy.

Step 6: Garnish and Serve

Sprinkle crispy sage over the casserole. Mix pesto and lemon juice, drizzle over the top, and serve.

🍽️ Serving

Serve your butternut squash gnocchi casserole hot, straight from the oven.

Enjoy it as a main dish or a hearty side dish. It's perfect as a cosy dinner or for serving at a gathering with friends. Dig in and savor every bite!

❄️ Storage

Store any leftovers in an airtight container in the fridge. They should last for up to 3 days.

How to reheat

To reheat, just add a splash of water or broth to keep it creamy. Warm it on the stove over low heat, stirring now and then. You can also use the microwave, but do it in short bursts and stir in between to make sure it heats evenly. Enjoy!

🔜 Related Recipes

If you loved this vegan squash casserole, you'll definitely want to try some other cozy dishes! Check out my Butternut Squash Orzo Skillet for a quick weeknight dinner, or warm up with a bowl of Roasted Butternut Squash Soup. And if you're in the mood for pasta, my Creamy Butternut Squash Tagliatelle is a must-try.

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Squash Gnocchi Casserole

Romy

This vegan squash casserole is a cozy, creamy dish perfect for any occasion! Packed with roasted butternut squash, buttery gnocchi, and a luscious vegan cheese sauce, it's a great recipe to satisfy your cravings.

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dinner, Main Course

Cuisine American, British, vegan

Servings 6 servings

Equipment

• 1 oven dish
• aluminum foil for wrapping the garlic bulb during roasting
• 1 blender
• 1 Casserole Dish
• 1 Skillet for crisping the sage leaves
• 1 mixing bowl for combining the pesto and lemon juice before drizzling

Ingredients

  

• 1 large butternut squash peeled, deseeded, ¾ cut into cubes + ¼ cut into crescent slices
• 1 large red onion roughly chopped
• 1-2 tablespoon olive oil
• Salt and pepper to taste
• 1 bulb garlic
• 2 cups vegetable stock (approx 500 ml)
• 1 cup full-fat coconut milk (240 ml)
• 12 oz vegan-friendly gnocchi (approx 350g)
• 1 can butter beans (400g, 14oz) drained and rinsed
• 2 tablespoon chopped walnuts
• 2 oz vegan cheese (approx 60g)
• 2 tablespoon fresh sage leaves
• 2 tablespoon vegan basil pesto
• 1 tablespoon lemon juice

Instructions

 

• Preheat your oven to 200°C (180°C fan). Cube half of the butternut squash and roughly chop the red onion. Place them in an oven dish, drizzle with olive oil, and season with salt and pepper. Cut 1 cm off the top of a whole garlic bulb, drizzle with oil, and wrap it tightly in foil. Place the wrapped garlic in the dish with the squash and onion. Roast all of this for 20-25 minutes until the squash is tender.
• Once roasted, transfer the squash, onion, and squeezed roasted garlic into a blender. Add the vegetable stock and coconut milk. Blend until the mixture is smooth and creamy.
• In a baking tray, combine the uncooked gnocchi, remaining squash cubes, and butter beans. Pour the blended sauce over the top, ensuring everything is well coated.
• Arrange the crescent squash slices on top of the casserole. Drizzle with a bit more olive oil and sprinkle with chopped walnuts and shredded vegan cheese. Roast in the oven for another 35-40 minutes until the top is golden brown and bubbly.
• While the casserole is baking, heat a little oil in a skillet over medium heat. Add the sage leaves and fry them until they are crispy. Be careful not to burn them.
• Remove the casserole from the oven. Sprinkle the crispy sage leaves over the top. Mix the vegan basil pesto with lemon juice and drizzle this over the casserole. Serve hot and enjoy!

Notes

• Serving Suggestions: Serve the butternut squash gnocchi casserole hot from the oven. It pairs well with a simple green salad or crusty bread. For a refreshing drink, try a glass of chilled white wine or sparkling water.
• Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain creaminess, add a splash of water or broth when reheating.
• Reheating Instructions: Reheat on the stove over low heat, stirring occasionally, or use the microwave in short bursts, stirring in between to ensure even heating.
• Tips for Success:
  • Ensure your butternut squash is firm and heavy for its size for the best flavor.
  • Use full-fat coconut milk for a rich, creamy sauce.
  • Crisp the sage leaves carefully to avoid burning them.
  • Adjust seasoning to taste, especially if using low-sodium vegetable stock.
  • Feel free to experiment with additional spices like smoked paprika or chili flakes for extra warmth and depth.

Keyword Casserole, Gnocchi Casserole, Vegan Squash Casserole

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