Vegan Butternut Squash & Black Bean Casserole (No Bake)

Vegan Butternut Squash & Black Bean Casserole (No Bake)

Today we are making a No Bake Vegan Butternut Squash & Black Bean Casserole! Isn’t there just something about the colder months, especially fall weather that makes you want to smell aromatic spices and cook up a dish? Cozy up with your newly-made, satisfying bowl of warm roasted butternut squash soup (aka, comfort food) while you read a book, light a candle or watch your favorite TV show? There definitely is something about the season that makes me get in the mood to make soups, stews and all the casserole dishes! So I turned to making this original recipe by throwing together everything I had in my fridge. It’s a fantastic, customizable dish that you can make in advance that has all the healthy components you need in a main course. Fiber, protein, vegetables and healthy fats? You got it!

No Need For An Oven

We’re diving right into the world of no bake casseroles with this dish. Yes, I know what you’re going to say – casseroles are usually baked! But this vegan butternut squash casserole isn’t, and uses the heartiest of fall ingredients. Plus, butternut squash will be in season at your local grocery store! It’s perfect to whip up for the whole family when you’re busy and don’t want to spend more than an hour in the kitchen. You can quickly batch prep your meals for the week while getting in a ton of nutrients, minerals, protein and fiber.

Or keep it as a main dish for the holiday table during this time of year, when the holidays are approaching and you need to host for Thanksgiving dinner! This casserole is a special one because it isn’t baked. No turning on the oven, but you will need to whip out your skillet, a chopping board and a casserole dish to make this no bake recipe!

What’s In This Casserole

Spices that you might find in refried beans to give an underlying chipotle flavor, like regular paprika, smoked paprika, roasted cumin and coriander powder all add their individual unique flavors to this dish. Plus, the mixture of garlic and onion sauteed in the oil, with these spices add on top makes the perfect base to add in the grains, protein and vegetables. The broth ties it all together, adding a flavor that gets infused into the entire casserole! Honestly? This is the epitome of convenience and flavor fusion. You don’t have to do much after adding all the ingredients to your skillet, aside from just waiting and stirring it occasionally, for about 30 minutes. Then it’s ready to eat!

Why You’ll Love This Vegan Butternut Squash & Black Bean Casserole

Vibrant Colors: Food is not just about taste, but also about visual appeal! This seasonal recipe is just that, from the bright orange of the butternut squash to the vibrant yellow of the corn, studded with the black, velvety color from the beans. This makes it perfect for photographing (and personally, more exciting to cook a dish that’s visually appealing too)!

Satisfying & Hearty Fall Recipe: This butternut squash casserole recipe is packed with a variety of wholesome ingredients, including butternut squash, mushrooms, garlic, onion, black beans and couscous, making it a hearty and satisfying meal that will keep you full. I find that making all-encompassing meals that contain lots of different ingredients is the best way to get multiple health benefits for your immune system, especially during the season when it’s easy to get sick!

You can also top it with a variety of sauces, like hot sauce or a high-protein Avocado Lime Crema linked below in the recipe notes (adding even more protein into this dish)! It’s easily customizable, so if you don’t have one of the vegetables you can swap it out for another as well, seeing the substitutions below.

Substitutions: Vegetables

White Onion: Use purple onion instead. Note that red/purple onion will be more bitter than white.

Tomato: Use a few tablespoons of vegan pasta sauce or tomato paste to substitute for the chopped tomato. Start with 4 tablespoons and add more as desired, since the sauce might taste more concentrated than plain tomatoes.

Butternut Squash: Substitute with sweet potatoes instead. Both of these vegetables are great sources of Vitamin A and Vitamin C both!

Mushrooms: Mushrooms provide a meaty texture (and plant-based protein). You can also substitute with a vegan meat substitute (or chopped tofu) instead. I used white button mushrooms in this recipe, as they provide the best texture and flavor.

Corn: Substitute with zucchini, or red, yellow or green peppers as another colorful vegetable to replace the corn.

Substitutions: Other

Garlic: For best results, use fresh garlic. A pre-made bottled paste isn’t as fresh and sometimes has a different aftertaste.

Avocado Oil: Use olive oil instead of avocado oil.

Black Beans: Use your favorite beans – this can be kidney beans, white beans, even chickpeas! I love how black beans taste in this recipe, but you can substitute with a different bean as well.

Couscous: Substitute with quinoa instead. Couscous is not gluten-free, because it is made from semolina. However, quinoa can be a great replacement. It is gluten-free for those with a sensitivity or just looking to avoid gluten. For different options, you can also try using wild rice, white brown or brown rice. I haven’t tried it this way, but these grains will usually cook in a similar fashion.

Broth: Use vegetable stock instead of vegetable broth. These are the same thing but they might come under different names depending on the brand. Usually, stock is made from bones (like chicken stock) and broth is made from meat and vegetables. If it’s made of all vegetables, then stock is considered the same as broth.

You can also change it up by trying to use part full-fat, canned coconut milk instead of broth. This will make for a richer recipe with some nutty flavor!

Vegan Butternut Squash & Black Bean Casserole Recipe Notes

• This vegan squash casserole is perfect to make ahead for meal prep, especially with a delicious creamy sauce like this Avocado Lime Crema (which is also high-protein, made with silken tofu)!
• Add a tablespoon of nutritional yeast when adding in the broth, to give this recipe a little bit of a cheesy flavor and also add in a touch of B vitamins.
• Let this recipe sit overnight in the fridge. The next day, the flavors will be even better once they’ve had time to sit for a while.

More Easy Recipes You’ll Love

Black Bean Corn Stir Fry

Chickpea Egg Salad Sandwich

Vegan Sloppy Joe’s

Chipotle Fajitas Veggies

Cashew Tomato Curry

If you make this Vegan Butternut Squash & Black Bean Casserole, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!