If you've been craving a recipe that's cozy, hearty, and plant-based, this one's for you. Our Vegan Butternut Squash Casserole Meal Prep is full of rich flavor and layered with classic Mexican-inspired ingredients like black beans, jalapeño, tomatoes, and warm spices.
It's a comforting, nutrient-packed breakfast or lunch option that's perfect for meal prep season. Even better? It only takes 20 minutes of active prep time and holds up beautifully in the fridge - the kind of recipe that somehow tastes even better the next day.
And if you love simple, balanced meal prep recipes like this one, check out the Workweek Lunch Meal Planner, it's a time-saving tool that makes weekly planning and grocery shopping feel effortless.
Why You'll Love This Recipe
🌱 Vegan + Gluten-Free: No dairy, no meat, and made with gluten-free tortillas for a recipe that works for almost any diet.
🔥 Big Mexican Flavor: Jalapeño, salsa, and cumin bring heat and depth to every bite.
🍠 Full of Nourishing Ingredients: Butternut squash, black beans, and tomatoes come together for a hearty, nutrient-dense base.
⏱ Meal Prep Friendly: The casserole holds its shape perfectly and actually tastes better after a day or two in the fridge.
Ingredients
- 2 cups cubed butternut squash (fresh or frozen)
- 1 cup canned diced tomatoes
- 1 small onion, diced
- 1 jalapeño, minced (optional for heat)
- 1 cup canned black beans, rinsed and drained
- ½ cup salsa (your favorite variety)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 gluten-free tortillas, quartered (or flour/corn if preferred)
- ½ cup shredded vegan cheese (or regular cheese if not vegan)
- Olive oil spray (for the baking dish)
How to Make Vegan Butternut Squash Casserole
Step 1: Preheat and Prep
Preheat your oven to 375°F. Lightly coat an 8x8-inch baking dish with olive oil spray. Add a thin layer of diced tomatoes to the bottom of the dish - this keeps the tortillas from sticking and adds moisture.
Step 2: Mix the Filling
In a large mixing bowl, combine the butternut squash, black beans, onion, jalapeño, salsa, cumin, smoked paprika, salt, and pepper. Stir well until everything is evenly coated in seasoning.
Step 3: Layer the Casserole
Start by adding a layer of tortilla quarters to the baking dish, then spread half of the butternut squash mixture on top. Repeat with another layer of tortillas and the remaining mixture.
Step 4: Bake
Cover the dish with foil and bake for 17 minutes. Remove the foil, sprinkle with vegan cheese, and return to the oven for an additional 3 minutes until the cheese is melted and bubbly.
Step 5: Cool and Portion
Let the casserole cool for 5 minutes before slicing. Divide into 3 portions and transfer to meal prep containers.
How to Store Vegan Butternut Squash Casserole
- In the Fridge: Store in airtight containers for up to 4 days.
- In the Freezer: Freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
To reheat, microwave for 1-2 minutes or bake at 350°F for about 10 minutes until warmed through.
Tips for Perfect Meal Prep
Use fresh toppings: When serving, add sliced avocado, cilantro, or a dollop of dairy-free yogurt for added flavor and texture.
Don't overcook the squash: If you plan to freeze, slightly undercook the butternut squash so it stays firm when reheated.
Add protein (optional): Not vegan? Try adding cooked ground turkey or beef between layers for an extra protein boost.
More Butternut Squash & Casserole meal prep recipes:
- MPOF has 25 Easy Butternut Squash Recipes!
- For squash-inspired adventures, check out 10 Healthy Alternatives to Mashed Potatoes
- Mexican Whole Grain Rice & Quinoa Casserole Meal Prep
- Dive into 21 Amazing Low-Calorie Casserole Recipes
Nutrition (Per Serving - 3 servings total)
Calories: 385
Protein: 13g
Carbohydrates: 56g
Fat: 10g
Fiber: 11g
FAQs
Yes! You can prep and bake the casserole up to 2 days ahead. Reheat individual portions or enjoy cold, it tastes great both ways.
Absolutely. Add extra jalapeño, hot salsa, or even a drizzle of chipotle sauce for extra heat.
Yes, acorn squash or sweet potatoes both work beautifully in this recipe.
Final Thoughts
This Vegan Butternut Squash Casserole Meal Prep is proof that plant-based eating doesn't have to be complicated. It's warm, filling, and loaded with real, nourishing ingredients - no processed shortcuts here.
If you're looking to add more easy, balanced vegan meals to your weekly rotation, the Workweek Lunch Meal Planner is the best place to start. It helps you plan and prep ahead so you can eat well all week long - without stress or guesswork.
Ingredients
- 2 cups butternut squash cubed in 1-inch pieces
- 3 tablespoon white onion diced
- 1 Jalapeno diced
- 15 ounces black beans rinsed and drained
- 15 ounces diced tomatoes can sub with salsa
- 1 teaspoon cumin
- 3 large gluten-free tortillas vegan-friendly, if needed
- ¼ cup vegan cheese can sub regular, if not vegan
- 1 cup fresh cilantro or parsley
- salt & pepper to taste
Instructions
- Preheat oven to 350 F. Prepare a 9x13" baking dish by place a thin layer of the canned tomatoes on the bottom.
- In a large mixing bowl, combine the butternut squash, white onion, jalapeno, black beans, cilantro, cumin, salt, and remaining tomatoes. Stir to combine the ingredients.
- Layer 4 of the tortilla quarters on the bottom of the baking dish then place a layer of the butternut squash mixture over it to cover. Repeat 2 times for 3 layers in total.
- Bake at 350 F 17 minutes then layer with the Vegan cheese over the top and bake another 3 minutes.
- Remove from the oven and let the casserole sit 5 minutes prior slicing into 3 large slices.
Video
Notes
Nutrition
Lindsay says
Foreword: I did not make this vegan - I subbed in parmesan cheese and regular tortillas. Other than that, I followed all instructions and quantities.
This recipe has the potential to be pretty good if you LEAVE OUT THE TORTILLAS. They became wet and gooey and extremely unpleasant, in both texture and flavor. The whole mixture smelled appetizing before proceeding with the layering, so do yourself a favor and leave that step out.
Meal Prep on Fleek says
Thank you for the feedback Lindsay!
MattB says
I made this and cut the squash into 1/2" square pieces that were still rock hard after 25 mins. I think the time is not correct as others have said. I also did not care for the flavor as it was very bland.
Karen says
Um for those of us who are culinarily challenged...did you cook the cubed squash before putting it in the mix/proceeding with the casserole. Deff just did it per the instructions /didn’t see anything saying I had to cook the squash prior and the texture seems...not as soft as I’d expect after taking it out of the oven. Help lol. Trying desperately to cook a healthy meal but I’m hopeless in a kitchen lol.
Dan says
Everywhere else on the internet it says to cook a squash for at least an hour.
We followed the directions to a T here as well.. and the squash is still very hard.
Not sure if they used pre cooked frozen squash or something, but my pregnant wife is not happy right now!
Sarah Kesseli says
Hi Dan, I am so sorry to hear that you had an issue with the recipe. Was the squash cut into the 1-inch cubes?
Chase says
This recipe is great if you steam the squash and saute the onions beforehand. I also recommend adding some roasted corn to the mix, and probably cut the squash smaller than 1 inch
Ricky says
Wow. So way off on time to cook that it's laughable. Baked it at a higher temperature for 55 minutes to get the butternut squash anywhere close to soft enough to eat.
Meal Prep on Fleek says
Thanks for the feedback Ricky. I have this setup to retest. Thanks for sharing