Plant-Based Cheesy Squash Casserole
Prep time
Cook time
Total time
This casserole makes a delicious side, but I often enjoy it atop quinoa or lentil pasta for a light meal.
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • 1 tablespoon olive oil or coconut oil
  • 3 cups sliced yellow squash
  • 1 cup sliced onion
  • 2 cloves garlic, minced
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup shaved or shredded carrot
  • ½ cup dairy-free cheese alternative (I use Daiya Mozzarella-Style Shreds)
  • 1 tablespoon chopped fresh basil or oregano, for topping (optional)
  • 4 cups cooked quinoa or lentil pasta (optional, for serving)
  1. Preheat your oven to 350°F and grease a small baking dish or loaf pan.
  2. Heat the oil in a pan over medium heat. Add the squash, onion, garlic, turmeric, salt and pepper and saute until the vegetables just begin to soften. Add the carrot, and saute until the vegetables are just cooked.
  3. Transfer the vegetables to your prepared baking dish. Sprinkle the cheese alternative evenly over top. Sprinkle with fresh herbs, if desired.
  4. Bake the casserole for 20 to 30 minutes, or until the cheesy topping is melty and lightly browned.
  5. Serve as a side or on quinoa or lentil pasta.
Recipe by Go Dairy Free at