Vegan Butternut Squash Pecan Casserole

Thanksgiving and casserole are a classic combination. The problem I have with casseroles is that traditionally a lot of not so beautifying ingredients are in them!

If  you are looking for a delish Thanksgiving dish to serve tonight that won’t make you bust through your skinny jeans?  Try this TBF approved butternut pecan casserole that is super easy, clean, and a crowd pleasure for family members terrified by the words Vegan and Thanksgiving together!

Sending love and blessings to everyone on this day! So much to be thankful for everyday. God bless. Eat up!

Healthy Vegan casserole, butternut squash, thanksgiving

Easy Vegan Butternut Squash Casserole:


  • 1 medium butternut squash, peeled and deseeded
  • 2 apples
  • ½ cup coconut sugar
  • 2 table spoon brown sugar
  • 2 tbsp flour
  • ½ tsp sea salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • walnuts
  • Purely Elizabeth Original Granola Or a Gluten-Free Granola (if you’re Celiac )


Step 1- pre-heat oven to 350 degrees and lightly grease the square baking pan or casserole dish about 8×8 inches

Step 2- using a food processor, slice the butternut squash and apples into thin pieces. Or if you don’t have a food processor you can chop into small dices and place apples and squash right into the casserole baking dish.

Step 3- mash together the remaining ingredients with a fork until crumbly, and sprinkle over the apple and squash.

Step 4- bake your butternut squash casserole in the over for 45-55 minutes.

Step 5- spread an even layer of granola over top

Step 6- candied walnuts over top of the casserole

Step 7- EAT and ENJOY!!