How do I ensure the farro in this casserole becomes tender?

To achieve tender farro, simmer the casserole for 25 minutes, covered, until most of the vegetable broth is absorbed and the farro is tender.

Can I adjust the spiciness of this dish?

Yes, the recipe calls for 1/4 teaspoon of cayenne pepper or chili flakes, which you can easily increase or decrease to suit your preferred spice level.

What type of vegan cheese is best for this casserole?

For the best results, use a vegan cheese that is specifically designed to melt well, ensuring a creamy, golden topping after baking.

How should I store leftover Zucchini and Butternut Squash Casserole?

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the oven or microwave.

What is the purpose of broiling the casserole at the end?

Broiling for 2-5 minutes just before serving helps achieve a beautiful golden-brown and slightly crispy top on your melted vegan cheese.

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Zucchini and Butternut Squash Casserole
[Vegan]

MK By: Maria Koutsogiannis

Author Bio

I’m Maria, a Greek Canadian with a big heart and massive love for delicious comfort... Read More

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A bubbling vegan zucchini and butternut squash casserole, topped with golden-brown melted vegan cheese, garnished with fresh cilantro and chives.

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Zucchini and Butternut Squash Casserole [Vegan]

161

6-8

Dairy Free

Vegan

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. Zucchini and butternut squash are the partner in crimes in this recipe. The best part is... Read More

Ingredients You Need for Zucchini and Butternut Squash Casserole [Vegan]

1 teaspoon 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
1/4 teaspoon cayenne pepper or chili flakes
1 teaspoon coriander spice
1/2 cup almond milk
1/2 cup vegan cheese, make sure it melts

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How to Prepare Zucchini and Butternut Squash Casserole [Vegan]

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 heat 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° F for 30 minutes. If you want to achieve that really golden look then you can broil for 2-5 minutes just before serving.
Add cilantro and chives as garnish.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Karmic Media says:

March 12, 2018 at 7:08 pm

Looks yummy, I am going to sub the farro for quinoa because that\’s what I have, and add chickpeas and lentils for protein! Can\’t wait to try!