Zucchini and Butternut Squash Casserole

When the cool fall weather starts to approach, and the days get shorter, there’s nothing better than curling up in some fuzzy socks after a long day with a big plate of comfort food. Casseroles have literally been around since the 20s and have been known as the one-dish meal that you can cram a whole whack of goodness into (without spending the whole night in the kitchen). This Butter Squash Casserole is one of my favorites for fall and winter because it seriously warms my soul. The best part is that it’s super simple to make and you’ll have leftovers for lunch or dinner the next day! It’s the meal that keeps on giving.

What are the benefits of this Butternut Squash Casserole?

Zucchini and butternut squash are the partner in crimes in this recipe. Both serving up tons of healthy benefits! Zucchini is super high in antioxidants and vitamin C (perfect for cold & flu season), plus it is a good source of vitamin B, improves digestion, and has anti-inflammatory properties. Magical, right?

The butternut squash in this butternut squash casserole recipe also brings a lot to the table. It’s a healthy dose of fiber, has significant amounts of potassium, which is good for your bones, and is filled with vitamin B6, essential for your nervous and immune systems. You really cannot beat this dish or the importance it holds for balanced plant-based diet recipes!

To me, these two vegetables are a match made in heaven and this recipe is the perfect addition to your list of vegan  + vegetarian recipes!

Looking for other casseroles to try? Try my
Brown Butter & Spice Sweet Potato Casserole

Root vegetables can be a fabulous addition to your table in the colder months but one thing I always hate about prepping them is that squashes, in particular, can be annoying and challenging to cut. You often are struggling to get your knife through and are praying that you don’t chop off a finger in the process. Admit it, we’ve all been there. But the most important tool you can have in your kitchen for times like these is a good knife! One that makes you feel comfortable and confident when cutting through challenging vegetables like squash.

I personally love WÜSTHOF knives because they provide the perfect balance when cutting and make me feel safe when using them! I mean, it’s important to keep all ten fingers right?

You’re going to love this Butternut Squash Casserole because it is:

• the perfect comfort food
• vegetarian, vegan + cruelty-free
• easy and quick to make
• won’t leave you with a million dishes
• tastes great not just the night of but leftover

I hope you enjoy this Butternut Squash Casserole recipe as much as we did. As always, if you try the recipe please leave us a comment below, we love your feedback!

Love from your Greek Food Goddess XOX

Butternut Squash Casserole

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This butternut squash casserole is oh so comforting for the fall and winter. Plus, it's so simple to make!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Casserole

Servings 6 -8

Ingredients

  

1x2x3x

• 1 tsp olive oil
• 3 cloves of minced garlic
• 1 medium sized white onion roughly chopped
• 1 cup farro rinsed
• 4 cups peeled and diced butternut squash
• 2 cups zucchini cut into large cubes
• 2 cups vegetable stock unsalted
• 1/2 cup fresh tomato
• 1/2 cup fresh cilantro
• ¼ tsp cayenne pepper or chili flakes
• 1 tsp coriander spice
• ½ cup almond milk
• ½ cup dairy free cheese make sure it melts
• season to taste

Instructions

 

• Into a medium sized stove safe baking dish begin to heat your olive oil over medium heat. Add in your onions and garlic and cook down for around 10 minutes or until translucent. Stir often to avoid burning or turn the heart down to low. Add in farro, squash and zucchini and stir for another minute.
• Into your baking dish add your unsalted vegetable broth, fresh tomato, fresh cilantro and season to your pallet and add your cayenne pepper or chili and coriander spice. Increase to high heat, bring to a simmer and reduce heat to low. You can now cover and cook for 25 minutes or until most of the liquid is absorbed and your farro is tender.
• Once all your liquid is absorbed add your almond milk. Stir lightly and then top with cheese.
• Bake at 350 degrees for 30 minutes. If you want to achieve that really golden look then you can broil for 2-5 minutes just before serving.
• I suggest adding cilantro and chives as garnish, YUM!

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