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Butternut Pumpkin Casserole

Enjoy the vegetarian version of this classic comfort—a light, sweet dish to utilize butternut pumpkin throughout the season.

Orange colored casserole with a serving spoon on a dark background


  • 620 g (2 cups) butternut pumpkin, peeled, seeded, roasted
  • 180 ml (¾ cup) egg substitute
  • 120 ml (½ cup) soy milk
  • 2 Tablespoons butter
  • 2 Tablespoons unsweetened flaked coconut
  • ½ teaspoon ginger paste
  • ½ teaspoon coconut extract


  1. Preheat oven to 180°C (350°F). Lightly coat a 20 cm (8-inch) square baking pan with cooking spray.
  2. Place all ingredients into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and quickly increase speed to Variable 10, then to High.
  5. Blend for 20 seconds.
  6. Transfer to prepared pan. Bake for 45 minutes.

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