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If you love hummus and all the flavours of autumn, you will love this high protein one pan dish! Butternut squash is diced and tossed in coconut oil before being roasted in the oven until golden. Rapini is added half way through as well as diced Dempster’s® 100% Whole Grains 12 Grain Bread and roasted until it is just beginning to char in places and the bread is toasted. White beans are rinsed and half are smashed to a puree type consistency and added to the roasted veg and bread croutons. The remaining white beans are added with chopped rosemary and vegetable stock. The casserole is baked until golden and crisp on top.

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  • 6 slices Dempster’s® 100% Whole Grains 12 Grain Bread, cut into 1/2-inch (1 cm) cubes
  • 4 cups (1 L) diced butternut squash
  • 1/4 cup (60 mL) melted coconut oil, divided
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • Pinch hot pepper flakes
  • 1 bunch rapini, trimmed and chopped
  • 1 can (398 mL) white beans, drained and rinsed
  • 1 can (398 mL) bean medley, drained and rinsed
  • 1/2 cup (125 mL) sodium-reduced vegetable broth
  • 4 cloves garlic, minced
  • 4 tsp (20 mL) finely chopped fresh rosemary
  • 1/4 cup (60 mL) grated vegan Parmesan cheese


Preheat oven to 425 ˚F (220 ˚C).
Toss together butternut squash, 2 tbsp (30 mL) coconut oil, 1/4 tsp (1 mL) each salt and pepper, and hot pepper flakes.
Transfer to 13- x 9-inch (3.5 L) baking dish; bake for 20 to 25 minutes or until squash starts to brown.
Toss together chopped rapini, and remaining coconut oil, salt and pepper.
Layer over butternut squash; sprinkle bread cubes over top.
Bake for 10 to 12 minutes or until rapini starts to char and bread starts to toast.
Meanwhile, mash white beans until smooth; set aside.
Toss together bean medley, broth, garlic and rosemary; set aside.
Layer mashed beans on top of casserole.
Top with bean medley and vegan Parmesan cheese; bake for 15 to 20 minutes or until golden brown and crispy on top.

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