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Zucchini and Butternut Squash Casserole [Vegan]

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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 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.

Zucchini and Butternut Squash Casserole [Vegan]

This Recipe is :

Dairy Free Soy Free Vegan





Cook Time



  • 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


  1. Into a medium-sized stove-safe baking dish, begin to heat your olive oil over medium heat.
  2. 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.
  3. 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.
  4. Once all your liquid is absorbed add your almond milk. Stir lightly and then top with cheese.
  5. 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.
  6. Add cilantro and chives as garnish.





Refined sugar-free desserts, colorful breakfasts, simplistic snacks, and nutrient-rich dinners. Hello everyone my name is Maria Koutsogiannis, and I’m the food stylist, recipe creator, photographer and writer for FoodByMaria. Shaped around the idea that every day we eat to feed, or to fight disease, FoodByMaria was born. Through food education, and love I have become an all-round fitness/food enthusiast, and completed a Certified Nutritionist course. You will find many healthy, nutritious and easy recipes on FoodByMaria; so-good-you-think-there-is-sugar desserts, colourful breakfasts, simplistic snacks and nutrient-rich dinners.



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0 comments on “Zucchini and Butternut Squash Casserole [Vegan]”

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Karmic Media
6 Months Ago

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!


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