A cheesy butternut squash and potato bake makes for the best fall dinner . This vegan recipe from Joe Yonan comes from his cookbook Mastering the Art of Plant Based Cooking and features layers of thinly sliced butternut squash and Yukon Gold potatoes . Read more: 8 Vegan Creamy Bake Recipes The dish is brought together with a rich, savory dairy-free béchamel sauce made from plant-based milk , miso , and nutritional yeast, which adds a cheesy, umami depth.
With a sprinkle of cayenne pepper and fresh thyme, the bake delivers a comforting, flavorful meal perfect for cooler weather. As the bake cooks, the sauce thickens beautifully, coating the tender vegetables in creamy goodness. The addition of panko breadcrumbs creates a satisfying, golden crust that complements the soft interior.
This vegan dish pairs perfectly with a simple salad, braised greens, or a pot of beans , making it versatile enough for weeknight dinners or cozy fall gatherings. The recipe also suggests using any leftover butternut squash in grain bowls or salads, adding even more value to this seasonal, plant-based meal . Read more: 17 Vegan Dinner Recipes Where Vegetables Are The Main Event Cheesy butternut squash bake Ingredients 1⁄2 small butternut squash 14 ounces/396g, peeled, seeded, and cut into slices 1/4 inch (6mm) or thinner 4 medium Yukon Gold potatoes 11/2 pounds/680g total, scrubbed and thinly sliced 11⁄4 teaspoons fine sea salt plus more to taste 1⁄2 teaspoon freshly ground black pepper plus.