Butternut Squash Traybake
Filled with delicious comforting flavours, this butternut squash traybake is the perfect vegan tray bake meal for easy weeknight dinners. It requires just one pan and is thrown together in minutes with simple and seasonal ingredients. Vegan, vegetarian and gluten-free, serve it as it is or with a side of almond and coriander couscous.
Why I love vegan tray bake meals
After a busy day at work, I really want something simple which I can just throw together for dinner. Sometimes I’ll just pull a portioned meal from the freezer like a chilli non carne or Moroccan tagine, and other times I’ll feel like cooking from scratch.
Vegan tray bake meals are great for this, as they mostly require just a bit of chopping, seasoning and mixing, and the oven looks after the rest! The best part is that it’s all cooked in one pan, keeping the washing up to a minimum.
My favourite for winter is this butternut squash traybake. The ingredients for this can be prepped in minutes, and then I can unwind and do whatever other jobs I need to do whilst it’s cooking away.
What is in this butternut squash traybake?
This vegan tray bake contains 5 main ingredients which are just perfect for autumn and winter cooking. I’ve paired sweet and nutty butternut squash with roasted mushrooms, red onion, garlic, and crumbled cooked chestnuts. These are drizzled with olive oil, and seasoned with salt, pepper, and fresh thyme.
When these are nearly finished in the oven, I’ve stirred through a simple citrussy yogurt dressing to create a perfect creamy baked dinner.
If you’re not sure about chestnuts, I really encourage you to give them a try in this dinner. This butternut squash traybake was born from me buying a packet of cooked chestnuts because they were on offer, and having no idea what to do with them. I was pleasantly surprised with what a great consistency they gave to this traybake, and they paired perfectly with all of the other flavours.
My top tip for making easy weeknight dinners
Prep! In this recipe, your squash, mushrooms, garlic and onion can all be chopped in advance and kept in an airtight container in the fridge. So if you want to save time, chop them the night before. Then they can be transferred straight onto your sheet pan or baking dish ready to cook.
The yoghurt dressing can also be prepared up to 3 days in advance, and actually works great as a standalone dressing too. You can also cook your traybake and dollop the dressing on top just before eating if you would rather.
How to make butternut squash traybake
Making this vegan traybake really couldn’t be easier. Mix your chopped squash, mushrooms, onion, garlic and thyme on a sheet pan or baking dish. Add a splash of olive oil, some salt and pepper, and give it a mix. Place in your oven at 200 degrees, and leave to roast for 20 minutes.
After 20 minutes, pull the dish out of the oven and crumble the chestnuts over the top. Give it another good stir and return it to the oven for 10 minutes.
Whilst that’s cooking, mix the yoghurt, orange juice and zest, mustard and vinegar in a small bowl. After 10 minutes has passed, stir the yoghurt dressing through the butternut squash traybake. If you would like it to bake on to the veggies, return it to the oven for 5 minutes. If not, enjoy as it is!
Should I peel butternut squash?
When roasting or baking butternut squash in the oven, I prefer to leave the skin on, for a couple of reasons. Firstly, I find squash difficult to peel! If Remi isn’t around to help, chances are I’ll leave it on.
Secondly, I actually quite like roasted squash skin. When roasted, the skin goes tender and is easy to eat. It also helps the cubes of squash to hold together rather than turning to mush. Some people find butternut squash skin too firm to eat, so if you are one of those people, feel free to peel your squash for this recipe!
Make it a family dinner
This vegan traybake is so simple to throw together, and works perfectly as a standalone 2 portion weeknight dinner. This is perfect for Remi and I, especially if we’re cooking on a budget and don’t want to buy more ingredients than we need.
If we want 4 portions of butternut squash traybake, we’ll serve it alongside some quinoa or couscous. It would also go great over rice, or with flatbreads or pittas. For something a little greener, you can also throw together a quick green salad, or a pan of garlicky sauteed kale. Whatever you choose to serve it with, it makes a great easy family dinner.
Can I prepare this traybake in advance?
This whole meal can be easily prepared in advance and kept in an airtight container in the fridge for up to 4 days. To reheat, transfer it back onto a sheet pan and heat it at 180 for 15 minutes. Or just pop it in the microwave for a couple of minutes until piping hot through.
Butternut Squash Traybake
- 1 small butternut squash cubed
- 250 g chestnut mushrooms roughly chopped
- 1 red onion cut into wedges
- 6 cloves garlic sliced
- 1 sprig thyme leaves removed
- 180 g cooked chestnuts crumbled
For the yoghurt dressing
- 100 g plain yoghurt dairy free
- 3 tsp dijon mustard
- 2 tsp apple cider vinegar
- ½ orange zest and juice
- Preheat the oven to 200°/180° fan.
- Mix the chopped squash, mushrooms, onion, garlic and thyme on a sheet pan or baking dish. Add a splash of olive oil, some salt and pepper and mix. Roast in the oven for 20 minutes.
- After 20 minutes, pull the dish out of the oven and crumble the chestnuts over the top. Give it another stir and return it to the oven for 10 minutes.
- Whilst it's cooking, mix the yoghurt, mustard, vinegar and orange juice and zest in a small bowl.
- After 10 minutes, remove the tray bake from the oven and stir the yoghurt dressing through. Either return it to the oven for 5 minutes to heat the dressing through, or enjoy as it is.
Made this recipe?
I’d love to know how you got on- let me know how it turned out in the comments below!
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