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!
This Creamy Baked Fusilli with Butternut Squash is the perfect dinner dish for fall. It comes together quickly, so it’s a great option for busy weeknights. It can be made ahead and put in the fridge until you’re ready to eat. It’s flexible, too. If you prefer acorn to butternut squash, it’s an easy swap. Any shaped pasta will do, and any hearty leafy green veggie can be used in the place of kale.
Creamy Baked Fusilli With Butternut Squash
- 1 12 ounce package fusilli pasta
- 1 medium-sized butternut squash, chopped into bite sized pieces
- 1 bunch of kale, chopped
- 1 1/2 cups cannellini beans, drained and rinsed (or 1 14-ounce can)
- 1 1/4 cups unsweetened non-dairy milk
- 1/2 cup raw cashews, soaked in water 2 hours, drained and rinsed
- 1/3 cup nutritional yeast
- 3 tablespoons tamari
- 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 garlic, minced
- extra salt, pepper, and nutritional yeast, for serving, optional
Preheat over to 400 degrees.
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.
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.
Bake for 20 minutes.
Serve hot sprinkled with a little salt, pepper and nutritional yeast.