5 from 4 votes
Print

Pumpkin Vegetable Casserole

This Pumpkin Vegetable Casserole is a great way to put a veggie-filled dish on the table. And it's so tasty that no one will even realize how healthy it is! 

Course Side Dish
Cuisine American
Keyword pumpkin casserole, vegan pumpkin casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 234 kcal
Author Mary Ellen

Ingredients

  • 1 TB olive oil
  • 1/2 an onion chopped
  • 1 c Pumpkin Sauce
  • 1/4 c non-dairy milk
  • 2 small zucchinis sliced or spiralized
  • 1 c carrot grated
  • 1.5 c broccoli florets chopped small
  • 1/2 c gluten free breadcrumbs (or regular if not GF)
  • 1.5 TB olive oil
  • Dash of salt and pepper
  • 1 TB Vegan Parmesan (optional)*

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Heat olive oil in pan. Add onions and cook about 3-5 minutes.
  3. In a bowl, mix pumpkin sauce with milk.
  4. Add pumpkin sauce mixture, onions, and vegetables to a baking dish.
  5. In a separate bowl, mix together breadcrumbs, olive oil, salt, pepper and parmesan cheese (if using) and sprinkle on top of the vegetable mixture.
  6. Bake for 25-30 minutes.

Recipe Notes

Easy make ahead tip:  you can enjoy some of my pumpkin pasta a night or two before and save half the sauce for this pumpkin vegetable bake. Two easy dishes in one for the week!

*Nutrition info does not include sauce

Nutrition Facts
Pumpkin Vegetable Casserole
Amount Per Serving
Calories 234 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 39g13%
Fiber 5g21%
Protein 5g10%
Vitamin A 10750IU215%
Vitamin C 58.6mg71%
Calcium 100mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.