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A square pan filled with butternut squash casserole
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4.48 from 19 votes

Cheesy Butternut Squash Casserole (Gluten-Free, Vegan Option)

This super comforting Butternut Squash Casserole is filled with Mexican spices and some cheesy goodness for one delightful and versatile vegetarian dish certain to please the pickiest of palates! Gluten-free, with a vegan option, too!

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizers, Entrées, Sides
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 4
Calories: 276kcal
Author: Kristen Wood


  • 1 butternut squash cubed, cooked and pureed
  • 1 tablespoon olive oil
  • 1 bell pepper diced
  • 1 red onion chopped
  • 3 garlic cloves minced
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup plain yogurt dairy or non-dairy (125 grams)
  • 1 cup shredded cheddar cheese + extra for topping dairy or non-dairy (115 grams)
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt or pink salt
  • 1/2 teaspoon ground oregano
  • 1 tablespoon fresh cilantro chopped
  • 1 bay leaf optional


  • Prep cubed butternut squash by boiling or steaming until tender. Place cooked squash into a blender or food processor, then blend until you have a smooth puree. Pour into a bowl and set aside.
  • Preheat oven to 375°F (190°C).
  • In a skillet over medium heat add garlic, onion and pepper. Saute for 10 minutes, stirring frequently.
  • Add cayenne and black pepper. Saute for 2 minutes longer.
  • Add saute mixture to the pureed butternut squash.
  • Add yogurt, cheese and remaining spices. Mix until well combined.
  • Pour into a 8 x 8 or 9 x 9 or 9.5 x 9.5 square baking dish.
  • Top with a sprinkle of cheese, chopped cilantro and an optional bay leaf.
  • Bake for 30 minutes, then optionally turn on the broiler for a few minutes until the top is bubbling.
  • Let cool slightly to set a little before serving.
  • Enjoy!



Please refer to the TIPS and QUESTIONS sections above in the post for more information!
You might also like our October Produce Guide.
Also see: 25 Best Vegetarian Casserole Recipes.


Serving: 1serving | Calories: 276kcal | Carbohydrates: 30g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 790mg | Potassium: 873mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21371IU | Vitamin C: 80mg | Calcium: 355mg | Iron: 2mg