Recipe Squash Casserole with Toasty Sprouted Breadcrumbs

December 08, 2016

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Silver Hills Bakery

When it comes to dinner goals, our Squash Casserole with Toasty Sprouted Breadcrumbs is a winner. Chock full of vitamin A, potassium and fibre, golden butternut squash stars in this sumptuous side dish. Cubed, roasted and blended with roasted onion, flax egg, non-dairy milk, and garlic, our silky squash casserole has an irresistible savoury creaminess. Then, we’ve created a symphony of textural contrasts by topping with crunchy sprouted breadcrumbs and shredded vegan cheese.

This brightly coloured dish is filling enough to be a standalone side, yet light enough that when it beckons you to go back for seconds, you can indulge, guilt-free.

Recipe Details

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  • ½ Tbsp ground flaxseed
  • 1 Tbsp water
  • 1 Tbsp olive oil
  • 1 ½ pounds butternut squash (about 5 cups), cubed
  • 1 small onion , diced large
  • 1 Tbsp non-dairy buttery spread 
  • cup non-dairy milk, unsweetened
  • 1 tsp granulated garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ½ cups breadcrumbs (we used our simple recipe for sprouted breadcrumbs with our sprouted whole grain hamburger buns), divided
  • 1 ½ cups vegan cheese (we used Daiya cheddar-style shreds), divided


  1. Preheat oven to 425℉.
  2. While your oven is heating, mix ground flax and water and let stand until thickened.
  3. Toss squash and onions in olive oil and spread out evenly on roasting pan. Bake until tender (about 20 minutes). Remove from oven and turn the temperature down to 375℉.
  4. Let roasted vegetables cool to lukewarm, then transfer to a food processor. Add remaining ingredients, reserving half the breadcrumbs and cheese, and process to desired consistency.
  5. Grease a medium casserole dish with buttery spread, then transfer squash mixture to dish. Cover with remaining breadcrumbs and cheese and place in oven.
  6. Bake squash casserole until cheese bubbles and turns golden around edges (about 20 minutes). Serve and enjoy!

Try these handy tips!

  • Make this dish ahead of time! Store in the fridge for up to 4 days, or freeze in an airtight container for up to 1 month.
  • Up the presentation by garnishing with freshly chopped parsley once the dish comes out of the oven.

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