This Whole30 butternut squash and green bean casserole is a simple, healthy vegetable side that’s ideal for fall and winter. It’s creamy without dairy, paleo-friendly, and gluten-free. Serve it as a weeknight side or include it on a holiday table as a colorful alternative to traditional casseroles.
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Ingredients for Whole30 Butternut Squash and Green Bean Casserole
For this recipe you’ll need one medium butternut squash (about 2–2.5 pounds) and two cans of cut green beans (drained). The creamy sauce is dairy-free and made with almond milk, ghee (or a vegan alternative), arrowroot flour or a gluten-free 1:1 flour, chicken broth (or vegetable broth to make it vegan), and common spices. The casserole is finished with sliced almonds for a crunchy topping.
How to Make the Casserole
Start by roasting the cubed butternut squash until tender, then combine it with drained green beans in an 8×8 baking dish. A glass dish with a lid and silicone sleeve is handy for baking, serving, and storing leftovers in the same container.
Next, make the dairy-free cream of chicken-style sauce. Melt ghee (or a plant-based butter/oil) in a skillet over medium heat. Whisk in arrowroot or gluten-free flour to form a paste. Gradually whisk in almond milk and broth, continuing until the sauce thickens and begins to simmer—about 3–5 minutes. Season with garlic powder, onion powder, dried parsley, paprika, chili powder, and salt.
Pour the sauce over the green beans in the baking dish and gently fold in the roasted butternut squash so the vegetables are evenly coated. Smooth the top and sprinkle sliced almonds over the casserole. Bake at 350–375°F for about 30–35 minutes, until the sauce is bubbling and the squash is fully cooked through.
Notes on the Cream Sauce
When using arrowroot, dissolve it first in a small amount of water before adding to the melted fat to avoid lumps. If using a gluten-free 1:1 flour, whisk it directly into the fat and then add the liquids slowly. Continue whisking until the mixture thickens to a creamy consistency.
Vegan and Allergy Substitutions
To make this casserole vegan: swap chicken broth for vegetable stock and replace ghee with a vegan butter or neutral oil (like olive oil). Almond milk can be swapped for another unsweetened dairy-free milk such as oat or unsweetened coconut milk (the canned variety is too thick). If you prefer, use additional broth instead of dairy-free milk.
Other Squash Recipes You Might Like
Butternut Squash Chicken Nuggets
Chorizo & Butternut Squash Chili
Roasted Delicata & Butternut Squash
Spaghetti Squash Pizza Bowls
This casserole pairs well with smoked turkey breast, pressure-cooked turkey legs, smoked lamb roast, or garlic butterfly chicken.
Butternut Squash Green Bean Casserole: Whole30, Paleo, Gluten-Free
A simple, creamy, dairy-free vegetable casserole that’s perfect for fall and winter. Easy to prepare and adaptable for vegan and gluten-free diets.
- Author: Bailey
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Vegetables
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups peeled and cubed butternut squash
- 2 (14.5 ounce) cans cut green beans, drained
- 1/4 cup ghee (or vegan butter/oil)
- 1/4 cup arrowroot or gluten-free 1:1 flour
- 3/4 cup almond milk (or other unsweetened dairy-free milk)
- 1/2 cup chicken broth (or vegetable broth for vegan)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash with a little oil, season with salt and pepper, and spread on a baking sheet. Roast for about 35 minutes, until tender.
- While the squash roasts, add drained green beans to an 8×8 baking dish and mix the dry spices in a small bowl.
- Make the sauce by melting ghee (or vegan butter/oil) in a saucepan over medium heat.
- If using arrowroot, dissolve it in 1/4 cup water and stir into the melted fat. If using flour, whisk it into the fat directly.
- Slowly whisk in almond milk and broth, stirring constantly until the sauce thickens and reaches a gentle simmer.
- Add the spices and continue whisking until the sauce is thick and creamy, about 3–4 minutes.
- Remove from heat and pour the sauce into the baking dish. Fold in the roasted squash and green beans so everything is evenly coated. Sprinkle sliced almonds on top.
- Bake for 30 minutes, or until the casserole is bubbling around the edges and the top is lightly toasted.
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