This holiday season my guiding word is compassion. I try to practice it every day, but it’s still a challenge—especially with other people. Animals are often easier to empathize with, yet it’s just as important to extend kindness and an open mind to our fellow humans.
The holidays are the time when compassion gets tested the most. While the ideal is cozy sweaters, festive music, and joyful gatherings, reality can include tense conversations with family, the stress of crowded stores, and shorter, colder days. This year, more than ever, I’m reminding myself to choose love and curiosity over judgment.
I’m actually looking forward to focusing on patience and compassion this season. It isn’t always easy, but the effort is worth it—love is the answer.
Now, on to a delicious holiday dish: a white bean and roasted butternut squash casserole topped with a rosemary Wasa crumble.
For this post and video, I partnered with Wasa to showcase their new flatbread flavors—rosemary and sesame—used here as a crunchy topping. The casserole layers creamy roasted squash, a savory mushroom and white bean sauté, tender kale, and a crisp Wasa breadcrumb finish. It’s a comforting, flavorful vegan main that’s perfect for Thanksgiving or any holiday table.
How it’s made
The casserole starts with a velvety layer of mashed roasted butternut squash. Next comes an herby sauté of mushrooms and white beans, followed by a layer of massaged kale for tenderness. Finally, crushed Wasa flatbreads or breadcrumbs are toasted on top for crunch. If you want a crowd-pleasing vegan centerpiece for the holidays, this fits the bill.
Holiday White Bean Casserole with Wasa Breadcrumbs
Ingredients
- 1 medium butternut squash, peeled, seeds removed, and cubed about 1/2 inch
- oil for roasting and cooking, I used grapeseed
- 2 cloves garlic, minced
- 2 cups baby bella mushrooms, thinly sliced
- 2 tsp fresh rosemary, minced
- 1 tbsp balsamic vinegar
- 1 1/2 cups cooked cannellini beans, or 1 (15-oz) can, drained and rinsed
- 28 oz can of diced tomatoes
- 1 tsp red chili flakes
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1/2 bunch kale, about 4 cups, stems removed and chopped
- 1/2 tbsp olive oil
- 1 packet of Wasa Rosemary & Sea Salt Thins, smashed into crumbs or use 1 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 2 tbsp oil, sprinkle with sea salt, and spread in a single layer. Roast for 35 minutes or until tender.
- While the squash roasts, prepare the filling.
- Heat 1–2 tbsp oil in a skillet over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant and slightly golden.
- Add the sliced mushrooms and rosemary, seasoning with a pinch of salt. When mushrooms begin to soften, add the balsamic vinegar and cook about 5 minutes until tender.
- Remove from heat and stir in the cannellini beans, diced tomatoes, red chili flakes, fennel seeds, and black pepper.
- Massage the chopped kale with 1/2 tbsp olive oil and 1/4 tsp salt until slightly wilted and tender.
- When the squash is roasted, transfer it to a 9×9 or 8×8 baking dish. Mash with a fork to form an even base layer.
- Spoon the mushroom and white bean mixture over the squash, then layer the massaged kale on top.
- Sprinkle the crushed Wasa Thins or breadcrumbs evenly over the casserole.
- Bake uncovered for 20–30 minutes, or until the topping is golden and the casserole is heated through.
- Serve hot.
Did you enjoy this recipe? Comment below!