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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.
Course Main Course
Cuisine American
Keyword vegan dinner, vegan lunch, vegan main course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 198kcal
Author LarishaBernard



  • 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


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