This hearty pasta casserole is loaded with taste from roasted butternut squash and a velvety, dairy-free sauce, all completed with a golden, crunchy breadcrumb topping. It is comforting, straightforward to make, and assured to have everybody coming again for seconds.
That is the form of casserole you make if you’re craving consolation meals however nonetheless wish to really feel like a accountable grownup. It is wealthy, creamy, baked to golden perfection. And, plot twist: there isn’t any dairy, no cream, and no cheese.
I first made this on a type of in-between fall days – too heat for soup, too cool for salad, and good for one thing slowly baked. It turned out to be a type of meals you do not anticipate to fall in love with, however you then return for thirds and begin texting folks about it.
Key Elements & Substitutions
- Pasta – Brief shapes like rotini or shells maintain onto all that dreamy sauce greatest. You should utilize complete grain, gluten-free, or simply traditional white pasta.
- Butternut Squash – Roasted till tender, then blended into the bottom of the sauce.
- Onion – Sautéed till golden and candy!
- Silken Tofu – Do not worry the tofu! It makes the sauce ultra-creamy and retains issues good and light-weight. If you do not need to make use of tofu, you may substitute cooked (or canned) white beans for the same consistency.
- Dietary Yeast – That umami-rich, tacky taste – with none dairy.
- Nondairy Milk – Unsweetened, please. Simply sufficient to assist every thing mix easily. You should utilize almond milk, cashew milk, or your personal favourite.
- Paprika – A splash for heat and coloration, plus somewhat additional for sprinkling on prime. Smoked paprika works effectively right here additionally.
- Breadcrumbs – For that golden, crunchy end.
Useful Ideas
Make forward tip! You may roast the butternut squash a day forward and retailer it within the fridge. This makes prep time a breeze if you’re able to assemble the casserole.
Use the neck for cubes, the bottom for sauce. – The thicker neck of the squash stays firmer after roasting and is ideal for dicing into cubes for texture within the casserole. The softer base (the bulb) will get softer and blends greatest into an excellent creamy sauce.
Mix till clean and silky. – Take your time when mixing the butternut squash sauce. A high-speed blender offers you that ultra-velvety end, however any blender or meals processor will work with somewhat persistence. If the combination appears too dry, add a bit extra almond milk.
Do not overcook the pasta. – Prepare dinner the pasta simply to al dente. It will soften extra because it bakes, so this helps preserve the feel good.
Customise the topping. – No breadcrumbs? No drawback. Use crushed crackers, panko, or perhaps a sprinkle of chopped nuts for a crunchy end.
Straightforward Variations
Add greens. – Stir in a handful of sautéed spinach or kale earlier than baking for an additional increase of coloration and vitamins.
Make it smoky. – Add a pinch of smoked paprika or chipotle powder to the sauce for a refined smoky taste that performs effectively with the sweetness of the squash.
Gluten-free possibility. – Use your favourite gluten-free pasta and swap the breadcrumbs for gluten-free panko or crushed rice crackers.
Go herbaceous! – Combine in chopped recent sage or thyme. A bit goes a good distance and pairs superbly with the squash.
Protein increase. – Add cooked lentils, chickpeas, or vegan sausage slices to the combination earlier than baking for a heartier, extra filling dish.
Single-serve fashion – Divide the combination into ramekins for mini casseroles. Excellent for dinner events or straightforward meal prep!
Extra Tasty Recipes
Should you love this casserole, be sure you try these different scrumptious recipes:
Recipe
Roasted Butternut Squash and Pasta Bake
This hearty pasta casserole is loaded with taste from roasted butternut squash and a velvety, dairy-free sauce, all completed with a golden, crunchy breadcrumb topping. It is comforting, straightforward to make, and assured to have everybody coming again for seconds.
Servings:
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Elements
- 12 ounces pasta similar to rigatoni or rotini
- 2 tablespoons olive oil plus additional for topping
- 1 massive onion finely chopped
- 1 medium butternut squash
- ¼ cup nutritional yeast
- 12.3 ounces firm or extra-firm silken tofu
- ½ cup almond milk or different nondairy milk, unsweetened
- ½ teaspoon paprika plus additional extra for topping
- salt and pepper to style
- ½ cup breadcrumbs
- 2 tablespoons recent parsley elective, chopped, for topping
Directions
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Preheat the oven to 400°F (200°C).
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Lower a medium butternut squash in half lengthwise. Scoop out the seeds and place each halves, reduce facet down, on a parchment-lined or calmly oiled baking sheet. Roast for 35-45 minutes, or till the large (bulb) finish is totally tender and might be simply pierced with a fork, however will not be mushy. The slender (neck) finish ought to be tender however nonetheless maintain its form.
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Let the squash cool till protected to deal with. Gently take away the powerful pores and skin, so solely the tender squash stays. Chop into cubes and put aside. It is best to get about 3 – 4 cups complete.
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Whereas the squash is roasting, cook dinner the pasta in line with package deal instructions, then drain and switch to a big mixing bowl. Put aside.
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Warmth 1 tablespoon olive oil in a big skillet over medium warmth. Add 1 massive finely chopped onion and sauté till golden and comfortable, about 8-10 minutes. Scoop out about ¼ cup of the cooked onion and set it apart to combine into the casserole later. The remainder will go into the sauce.
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Warmth half of the oil in a medium skillet. Add the onion cook dinner till golden. Switch to a meals processor or blender, leaving about ½ cup’s price apart for topping.
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Mix the Sauce. In a blender or meals processor, roughly ⅔ of the cubed squash, the remaining sauteed onion, silken tofu, nondairy milk, dietary yeast, paprika, salt and pepper. Mix till utterly clean. The sauce ought to be velvety and pourable; add a splash extra milk if wanted.
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In a big mixing bowl, mix the cooked pasta, remaining squash cubes, and the reserved ¼ cup of sautéed onion. Pour the creamy squash sauce over every thing and stir gently to coat.
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Switch the combination to a calmly oiled 2-quart casserole dish. Sprinkle the breadcrumbs excessive. Add a sprinkle of paprika and a drizzle of olive oil, if desired.
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Bake uncovered at 400°F for 20-25 minutes, or till the highest is golden and the perimeters are effervescent. For additional crispiness, broil for the final 2-3 minutes, watching intently.
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Let the casserole sit for 5-10 minutes after baking. Garnish with parsley, if desired. This helps it arrange and makes it simpler to serve. Slice, scoop, and revel in heat!
Vitamin (Estimate per Serving)
Energy: 297kcalCarbohydrates: 51gProtein: 10gFats: 6gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 3gSodium: 80mgPotassium: 578mgFiber: 4gSugar: 5gVitamin A: 10060IUVitamin C: 23mgCalcium: 104mgIron: 2mg
