Creamy Baked Fusilli With Butternut Squash
Vegan Butternut Squash Casserole is comfort food at it's finest! Made with pasta, winter squash, kale, white beans, and a creamy sauce, it's the perfect cold weather dinner. It's guaranteed to keep you warm and cozy on chilly evenings.
Ingredients
Pasta
- 1 12-ounce package bite-sized pasta such as fusili, macaroni, or penne
- 1 medium-sized butternut squash chopped into bite sized pieces (about 4 or 5 cups)
- 1 bunch kale chopped (about 8 cups)
- 1 15-ounce can cannellini beans drained and rinsed
Sauce
- 1 ¼ cups unsweetened non-dairy milk
- ½ cup raw cashews soaked in water 2 hours, drained and rinsed
- ⅓ cup nutritional yeast
- 3 tablespoons tamari
- 1 tablespoon tahini
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 2 cloves garlic, minced
Topping
- 1 cup panko breakcrumbs
- ¼ cup olive oil
- 2 tablespoons nutritional yeast
Instructions
- Preheat your oven to 400 degrees and have a 9x13-inch casserole dish ready
- Bring a large pot of salted water to a boil and add the pasta and squash. Just before the pasta is 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 stir to combine well.
- Mix the topping ingredients together and sprinkle on top of the pasta mixture.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5 to 10 minutes, until the topping is golden and crisp.