This comforting pumpkin casserole pairs roasted crown prince squash with creamy butterbeans and a golden, cheesy topping for a warming, plant-forward bake that is perfect for autumn and winter, but quite frankly, a delicious main meal option any time of year. Earthy, sweet pumpkin is complemented by the richness of the beans and melted cheese, creating a satisfying meal on its own or with a side of salad.
Why You'll Love This Pumpkin and Butterbean Casserole
- A cosy, oven-baked pumpkin casserole that's perfect for colder evenings.
- Made with crown prince squash for deep, sweet, chestnut-like flavour.
- Butterbeans for their protein and texture.
- An indulgent cheesy topping for comfort-food appeal.
- Simple, wholesome ingredients but with big flavour.
- Ideal for mid-week meal preparation and reheating.
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Key Ingredients and Notes
- Crown Prince pumpkin - An ideal pumpkin for casseroles, it has a blue skin and a rich, orange flesh. It has a sweet, nutty, gentle chestnut-like flavour. Great for a casserole dish.
- Garlic and white onion - They form the savoury base of the casserole, complementing the other flavours, such as the natural sweetness of the pumpkin and the richness of the cheese.
- Tomato passata - Provides acidity and richness and a sauce-like base for the pumpkin casserole.
- Butterbeans - The butterbeans give a mild nutty flavour and a creaminess to the texture, and are also a source of plant protein. A good balancing ingredient between the sweet pumpkin and rich cheesy topping.
- Dried basil and oregano - Herbs classically used in tomato-based casseroles, giving warm, aromatic flavour.
- Parmesan & grated mozzarella cheese - for the rich, golden melted cheese topping. Adds a touch of indulgence to the dish and a lovely, rich flavour - the parmesan adds a salty umami note, and the mozzarella melts into a soft, creamy Layer. A great combination.
See the recipe card for quantities.
How to Make Cheesy Pumpkin Casserole with Butterbeans
- Peel and thinly slice the crown prince pumpkin.
- Heat 1 tablespoon of the olive oil in a pan over medium heat.
- Add the bay leaf, then sauté the finely chopped onion until soft.
- Add the garlic and fry for two minutes.
- Next, add the passata and cook for 5 minutes.
- After 5 minutes, add the butterbeans, herbs, and black pepper, and cook until the butterbeans are soft - about 10 minutes - when you can crush them with the back of a spoon.
- Preheat the oven to 180ºC.
- In a casserole dish, add a layer of the butterbean sauce.
- Then add a layer of the sliced pumpkin.
- Follow this with another layer of the passata butterbean sauce.
- Add a second layer of pumpkin slices.
- Follow with a final layer of butterbean passata sauce.
- Bake for 20 minutes.
- After 20 minutes, remove the casserole dish from the oven and add a layer of grated mozzarella and parmesan cheese. Return to the oven and bake for a further 20 minutes or until the cheese has melted and you see spots of browning.
- Once cooked, remove from the oven and allow to rest for 5 minutes.
- Garnish with basil (optional) and serve hot.
Equipment
A Casserole dish or oven-proof dish is required to make this casserole.
Storage
You can store the pumpkin bake in an airtight container in the fridge for up to 3 days. Reheat in a microwave or an oven at 180ºC for 15 minutes.
To freeze the cooked pumpkin bake, store it in an airtight container once it's fully cooled. Before consuming, defrost overnight in the fridge. Reheat before consuming.
Chefs Tips
By letting the pumpkin casserole rest for minutes after baking, it sets a little, making it easier to slice.
FAQs
Yes. Make the recipe up to the layering step, just before adding the grated cheese. You can then store it in the fridge for up to 3 days. When ready to cook, grate the cheese over the casserole and cook as directed in the recipe card.
Other pumpkin varieties that will work in the casserole are butternut squash, red Kuri or musque de Provence. See my rustic pumpkin galette recipe for an in-depth look at this variety and other pumpkins, along with their culinary uses.
Yes. Simply replace the mozzarella and parmesan cheese with vegan mozzarella and parmesan. All the other ingredients are vegan.
No. The butterbeans I used are canned, so they are already cooked. Also, they cook further in the casserole itself. Of course, you can use dried butterbeans, but you will need to soak them overnight and then cook them in a pot for 20-30 minutes. You can also add a teaspoon of baking soda to hasten the cooking process.
The pumpkin casserole can be frozen for up to 3 months. After baking, let the casserole cool completely and then freeze. To reheat, let the casserole defrost in the fridge overnight. You can reheat in the oven or microwave.
Serve with a salad like my beetroot, peach & feta salad. My cavolo nero with fennel and garlic will also go well with this pumpkin casserole. Make your meal a pumpkin celebration by serving my Asian roasted pumpkin and coconut soup.
Related Recipes
If you love crown prince pumpkin like me, then try some of my other recipes featuring this squash.
📖 Recipe
Cheesy Pumpkin and Butterbean Casserole
Equipment
- Digital scales
- Oven-proof dish
Ingredients
- 500 g Crown prince pumpkin seeds removed
- 240 g Tin drained butterbeans
- 400 g Tomato passata
- 100 g White onion
- 25 g Garlic
- 115 g Mozzarella cheese
- 20 g Parmesan cheese
- 2 tablespoon Olive oil
- ½ teaspoon Dried oregano
- 1 Bay leaf
- ½ teaspoon Dried basil
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
Instructions
- Peel and thinly slice the crown prince pumpkin.
- Finely chop the onion and garlic.
- In a pan, heat one tablespoon of the olive oil over medium heat. Add the bay leaf and sauté the onions until soft and translucent.
- Next, add the chopped garlic and fry for about two minutes. Then add the tomato passatta. Cook for 5 minutes and then add the butterbeans, salt, black pepper and herbs. Cook the butterbeans until soft - about 10 minutes.You will know they are done when you can crush them with the back of a spoon. Set aside.
- Preheat oven to 180ºC
- In a casserole dish / oven proof dish, add a couple of spoonfuls of sauce. Then layer with sliced crown prince pumpkin. Add another layer of butterbean sauce, followed by another layer of pumpkin. Then add butterbean sauce a final time. Bake in the oven for 20 minutes.
- After 20 minutes, remove the bake from the oven. Add grated mozzarella and parmesan cheese and bake again for 20 minutes, or until the cheese has melted fully and you see spots of browning.
- Remove from the oven and allow to rest for 5 minutes. Garnish with basil (optional) and serve hot.
Nutrition
NOTES
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
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