Description
This Easy Butternut Squash Casserole is a healthy butternut squash dish perfect for fall casseroles. It’s a cheesy butternut squash and vegetarian casserole that makes a comforting holiday side dish with roasted butternut squash and gluten free casserole options.
Ingredients
Scale
- 2 Tablespoons olive oil or avocado oil
- 8 ounces baby bella or cremini mushrooms (finely chopped)
- 4 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon fine sea salt
- 1 teaspoon onion powder
- 1 teaspoon tamari sauce or soy sauce
- 2 cups low-sodium vegetable or chicken broth
- 2 tablespoons cornstarch
- 12 ounces fresh green beans (chopped into 1 1/2” wide pieces heaping 2 1/2 cups once chopped)
- 1 cup peeled and chopped carrot (approx. 2–3 medium carrots)
- 1 cup frozen corn
- 1 (15-ounce) can cannellini beans (rinsed and drained)
- 1/2 cup plain Greek yogurt
- 1 cup shredded mozzarella cheese (divided)
- 32 whole-wheat crackers (crumbled about 1 to 1 1/4 cups)
- 1 Tablespoon olive oil or avocado oil
- Fresh rosemary leaves (optional for garnish)
Instructions
- Preheat the oven to 350°F and grease a 8” x 18” casserole dish with cooking spray.
- Fill a medium-large pot halfway with water and bring to a boil. Add the green beans and carrots, boiling for 3 minutes. Add the frozen corn and boil for 2 more minutes.
- Drain all the cooked veggies and set aside in the strainer for later.
- In the now-empty pot, add 1 tablespoon of oil and mushrooms, and cook over medium heat for 8 minutes until they begin to soften.
- Add all the remaining gravy ingredients to the pot and whisk until it begins to simmer and thicken, about 3-5 minutes. Turn off the heat.
- Mix in the strained veggies from earlier, canned beans, greek yogurt and ½ cup cheese.
- Spread the casserole mixture into the prepared pan.
- In a medium bowl, mix together the crackers, 1 tablespoon oil and remaining ½ cup cheese. Sprinkle over the top of the casserole.
- Bake for 25 minutes.
- Let cool for 10 minutes and serve.
Notes
- The cooked veggies do have a nice bite to them (they’re softened but not soft), so if you prefer the veggies to be super soft in the casserole, boil them (the carrots and green beans) for 8-10 minutes instead! For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 232 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g + 5 g
- Trans Fat: 0.04 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 10 mg