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.
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.
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.
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.
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.
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.
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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.
Thank you for the feedback Lindsay!
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.
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.
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!
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?
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