Vegan Squash Gnocchi Casserole
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.
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.