With fall comes squash! I love squash of all kinds – butternut, acorn, spaghetti, delicata, kabocha, and of course, pumpkin, Squash is full of all sorts of good things, like Vitamin A, Vitamin C, potassium and folate. It’s also loaded with antioxidants and anti-inflammatory compounds, which means it’s helps prevent cancer and heart disease. So eat up!
1 bunch of kale, chopped
1 medium sized butternut squash, chopped into bite sized pieces
1 package of uncooked fusilli pasta
14 ounce can cannellini beans
1 1/4 cups unsweetened non-dairy milk
1/3 cup raw cashews, soaked in water for 1 to 2 hours
1/3 cup nutritional yeast
3 tablespoons soy sauce
2 tablespoons vegan margerine
1 tablespoon tahini
1 tablespoon dijon mustard
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon sea salt
2 cloves of garlic
1. Preheat over to 400 degrees.
2. Bring a large pot of water to a boil and add the pasta and squash. Just before the pasta is completely cooked, add the kale to the water. Drain everything and place it all in a large casserole dish. Mix in the cannellini beans.
3. Place all of the sauce ingredients into a blender or food processor and blend until smooth and creamy. Poor over the pasta and vegetables and combine well.
4. Bake for 20 minutes. Serve warm sprinkled with a little salt, pepper and nutritional yeast.