Vegan Butternut Squash Casserole Meal Prep

Vegan Butternut Squash Casserole Meal Prep

We are all about delicious and easy recipes. Especially easy breakfast recipes! And with so many of you asking for more vegan and breakfast recipes we thought it to only befit that we bring you both in this dish! Vegan Mexican Butternut Squash Casserole Meal Prep! Layered with black beans, tomatoes and Mexican flavors this 20-minute casserole is big on taste with minimal effort.   

Vegan Butternut Squash Casserole Meal Prep

 All the flavors of your favorite Mexican recipe meld together into layers of tortillas, fall butternut squash, black beans, salsa, and vegan cheese! Is your mouth watering yet? As we said, it's all of the best Mexican flavors together!

This works well as a dish you can enjoy straight out of the oven, but we actually prefer it for meal prep the next day or even 2-3 days later. There is just something about that extra time that makes the flavors really come together! We also kept it gluten-free by using gluten-free tortillas, but that was a personal choice. Feel free to use any tortilla you'd like! And if you are not vegan, you can make this high-protein by adding in some ground turkey or beef.

Vegan Butternut Squash Casserole Meal Prep

How long will Vegan Butternut Squash Casserole last for?

Feel great storing your Vegan Butternut Squash Casserole for 3-4 days in an airtight meal prep container. When it’s time to reheat each portion of this meal prep recipe, we recommend a quick heat in a saucepan or microwave oven. If you’re using glass containers and have more time, you can even use a regular oven.

Can Vegan Butternut Squash Casserole be frozen?

Vegan Butternut Squash Casserole can last for months and months in the freezer. Plan on 12 or fewer months and make sure to store and seal each container properly. When it’s time to put these meal prep recipes into your schedule, defrost in the refrigerator or immerse the containers in cold water. You can also defrost the dish in the microwave.

Vegan Butternut Squash Casserole Meal Prep Dish

How do you make Vegan Butternut Squash Casserole?

This meal prep recipe is delish with diced onions and jalapeno, black beans and spices tortillas and tomato and a few more great ingredients. Check out the list to get started! We’ll put it all together in 5 steps. 

After you preheat the oven and prepare your baking dish with a thin layer of canned tomatoes, stir together most of the ingredients in a mixing bowl. Then comes the layering in the casserole with the tortilla quarters first, followed by the butternut squash mixture.

After baking for about 17 minutes, wrap up this dish by adding the vegan cheese for a final 3 minutes. Then just let it rest on a counter for 5 minutes and divide it into 3 gorgeous portions. 

How to portion Vegan Butternut Squash Casserole?

Many MPOF recipes portion into 4, but his meal prep recipe divides into 3 meals with 385 kcal each. That’s because butternut squash is so low calorie. Single-compartment glass containers or plastic meal prep containers will be the way to go for sure unless you add any other side.

More Butternut Squash & Casserole meal prep recipes:

Vegan Butternut Squash Casserole Meal Prep

Other tips for making Vegan Butternut Squash Casserole:

  1. How do you pick a good squash for your Vegan Butternut Squash Casserole? Butternut squash is best when it’s darker, no green patches, its skin is slightly rough and not shiny, heavy for its size, and sounds hollow if you tap the squash.
  2. Butternut squash skin is tough! Soften the skin by poking holes in it all over with a fork and giving it 2 minutes in the microwave. 
  3. Use a very sharp peeler to peel the butternut squash. Without a peeler, cut the squash in half, set it vertically on a flat surface, and use the knife to cut vertical slices off the side.

Vegan Butternut Squash Casserole Meal Prep Ingredients:

  • 1 15 oz. can diced tomatoes or 2 cups salsa 
  • 2 cups butternut squash, cubed 
  • 3 tbsp. white onion, diced 
  • 1 jalapeno, diced 
  • 1 15 oz. can black beans, drained 
  • 3 large Gluten-Free tortillas, cut into quarters 
  • ¼ cup Vegan cheese 
  • 1 cup fresh cilantro or parsley leaves 
  • salt to taste 
  • 1 tsp. cumin 
  • Avocado for topping, if desired


Vegan Butternut Squash Casserole Meal Prep Idea

Vegan Butternut Squash Casserole Meal Prep

Vegan Mexican Butternut Squash Casserole Meal Prep! Layered with black beans, tomatoes and Mexican flavors this 20-minute casserole is big on taste with minimal effort.   
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Main Dish
Cuisine: Mexican
Keyword: Meal Prep
Servings: 3 servings
Calories: 385kcal
Author: Meal Prep on Fleek


  • 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


  • 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.



WW Smart Points= Green:8  Blue:5  Purple:5
Nutrition for 1 out of 3 large servings:
16g Protein | 5g Fat | 69g Carbs


Serving: 1serving | Calories: 385kcal | Carbohydrates: 69g | Protein: 16g | Fat: 5g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Vegan Butternut Squash Casserole Meal Prep



  1. 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.

      1. 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.

  2. 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.

  3. 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!

    1. 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?

  4. 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

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