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Creamy Vegan Butternut Squash Bake

A heartwarming dish delivering creamy, savory goodness with a delightful blend of tender butternut squash, coconut milk, and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 1 large butternut squash, peeled and diced Ensure to chop into evenly-sized pieces for even cooking.
  • 1 can coconut milk Can be substituted with almond or soy milk for a dairy-free option.
  • 2 cups vegetable broth
  • 1 tablespoon olive oil For sautéing the aromatics.
  • 1 onion, chopped
  • 2 cloves garlic, minced
Spices
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • to taste Salt and pepper
Garnish
  • to taste Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully peel and dice the butternut squash.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent.
  2. Stir in the minced garlic, ginger, and cinnamon, cooking for an additional minute until fragrant.
  3. Add the diced butternut squash, vegetable broth, and coconut milk to the pot. Stir well to combine and season with salt and pepper to taste.
  4. Bring the mixture to a gentle simmer. Cover and cook for about 20 minutes, or until the butternut squash is fork-tender.
Baking
  1. Transfer the mixture to a baking dish. Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
  2. Remove from the oven and allow it to cool for a few minutes. Garnish with fresh herbs if desired, scoop into bowls, and enjoy!

Notes

If you have leftovers, refrigerate them in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 20 minutes.