Vegetarian White Bean Butternut Squash Casserole

Preparation 15 min
Total 1h
6 Servings

Savour the flavours of autumn with our hearty Vegetarian White Bean Butternut Squash Casserole. Featuring Dempster’s® 100% Whole Grains 12 Grain Bread, this tasty high-protein vegetarian casserole is a one-pan dish that is both satisfying and delicious. It's sure to be a hit with all the hummus fans at your table. Serves six.

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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


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