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


Sauce Ingredients:

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.







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