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    Home » Main Courses

    Vegan Butternut Squash Nuggets

    Published: Oct 8, 2020 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 5 Comments

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    If you are looking for an easy way to use butternut squash, then these healthy vegan butternut squash nuggets are what you need! Just 6 ingredients needed.

    Crispy vegan butternut squash nuggets in a small black serving dish.

    Whether you grew a garden or you saw butternut squash on sale for $.69/lb and wondering how to use it, these vegan butternut squash nuggets will be a great recipe to try out.

    Andrew and I both agreed that we don’t think we ever tried butternut squash (knowingly, maybe like mixed in something) until we were well into our mid-20s.

    For the longest time, we didn’t even know what to do with one. Yet, now, it’s one of our fall go to squashes.

    They are so easy to use and have such a wide range of uses that most people don’t even know about.

    In fact, they are very similar to pumpkins, but actually taste sweeter, making them an even better option to roast and puree and turn into your favorite fall sweets like pie, bread, and more!

    But today, we are using it for a savory option! We are going to be making a healthier, plant based alternative to nuggets.

    Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
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    Super crispy vegan butternut squash nuggets.

    Frequently Asked Questions

    Can I make these Butternut Squash Nuggets Top 8 Allergen Free?

    Yes! The only allergen ingredient here is the panko bread crumbs, which contain gluten. If you are gluten free, we’d encourage you to use either gluten free panko breadcrumbs or another alternatives like chickpea breadcrumbs.

    Can I prep these ahead?

    Yes! You can make these are directed and then let cool completely and store in an air tight container in the fridge for up to 7 days.

    Note, that when ready to eat they will be soft but can be quickly crisp up again by reheating in the oven or air fryer for 5-10 minutes. We do prefer the air fryer so we don’t have to wait for the oven to heat up.

    A black serving tray of vegan butternut squash nuggets topped with green onions.

    Can I freeze vegan butternut squash nuggets?

    Yes! You can either freeze them before cooking or after. If after, make sure they are cooled.

    Either way you want to freeze then on a wax lined baking sheet and then place in the freeze for at least an hour. Then you can transfer them to a freezer safe bag or container.

    Can I make these from other types of squash?

    Yes! These would also work with a variety of vegetables. Pumpkin, acorn squash, zucchini, or even carrots should work when make this recipe!

    A serving of Vegan taco casserole being held above the serving dish.

    What other vegan dinner ideas could I make?

    If you love this easy dairy free dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan): 

    • Vegan Taco Casserole
    • Vegan Instant Pot Tex-Mex Rice
    • Easy Vegan Cheesy Hamburger Helper
    • Vegan Tomato, Spinach & Sausage Quinoa Bowls
    • Dairy Free Pizza
    • Vegan Italian Meatballs
    • Dairy Free Alfredo 
    • Dairy Free Nachos
    • Easy Dairy Free Spinach & Walnut Pesto 

    Pin these vegan butternut squash nuggets for later:

    A collage of vegan butternut squash nuggets.
    A tray of vegan butternut squash nuggets.
    Print Recipe
    5 from 2 votes

    Vegan Butternut Squash Nuggets

    If you are looking for an easy way to use butternut squash, then these healthy vegan butternut squash nuggets are what you need! Just 6 ingredients needed.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4 people
    Calories: 198kcal
    Author: Larisha Bernard

    Ingredients

    • 1.5 lb butternut squash (about ½ of a squash or 400g), uncooked and shredded
    • 1 ½ tablespoon ground flax seeds
    • 3 tablespoon water
    • 1 ½ cups panko breadcrumbs (use GF if needed)
    • ¼ cup nutritional yeast
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Instructions

    • Preheat oven to 400°F (alternatively can do batches in air fryer at the same temperature).
      Line a baking sheet with parchment paper and set aside.
    • Combine the flax seeds and water. Stir together and let sit for at least 10 minutes. (This makes a flax egg)
    • Halve the squash and remove seeds. Peel the skin off. Shred the squash with a grater.
    • In a large bowl, add shredded squash, flax egg mixture, panko breadcrumbs, nutritional yeast, salt and pepper. Mix together well.
    • Scoop out 2 heaping tablespoons of mixture and squeeze together tightly. Shape into a nugget shape.
      *Note: Pack this tightly. Any loose strands will burn in the oven.
    • Place onto baking sheet. Repeat with remaining mixture. Makes approximately 20 nuggets.
    • Bake in oven for 15 minutes. Flip and bake for another 10 minutes. Both sides should be crispy.
      *If using an air fryer, check after 15-20 minutes. Some fryers cook faster.
    • Serve with your favorite sauce

    Nutrition

    Serving: 5nuggets | Calories: 198kcal | Carbohydrates: 39g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 755mg | Potassium: 729mg | Fiber: 6g | Sugar: 5g | Vitamin A: 18081IU | Vitamin C: 36mg | Calcium: 133mg | Iron: 3mg
    Tried this recipe? 🌟Share So We Can See! @makeitdairyfree or tag #makeitdairyfree!

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    Reader Interactions

    Comments

    1. Sara

      August 08, 2021 at 10:37 pm

      I love how these turned out, but wasn’t sure what sauce to use. I tried some vegan cream cheese and vegan taziki but I wanted something different.

      Reply
      • LarishaBernard

        March 22, 2022 at 9:12 pm

        We usually do an agave and mustard blend or bbq

        Reply
        • Jd

          October 23, 2022 at 10:04 am

          5 stars
          Also delicious in a modified version using a combination of leftover roasted butternut and acorn squash, leftover pumpkin puree (from your mind blowing pumpkin cinnamon bun recipe), and chopped spinach. The nutritional yeast was omitted since the roasted squash were already well seasoned. Decided to pan fry in a little oil and wow. Leftover squash never tasted so good.

          Thanks for the inspiration!

    2. Nila Smith

      February 24, 2021 at 11:53 am

      I made this with carrots instead cuz it’s what I had I try to make my own bread crumbs with a squash bread which resulted in a darker color so it’s not completely appetizing and I’m going to have to make it again with the butternut squash this time. As for the recipe and instructions very well written although I would prefer to keep pounds and cups separate. For example am I going to weigh the ingredients in my recipes or am I going to measure that’s a big difference to me

      Reply
      • LarishaBernard

        February 24, 2021 at 2:38 pm

        We are working to get all our recipes into metric units.

        Reply

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