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 type of casserole you make once 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 is no 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 count on to fall in love with, however then you definitely return for thirds and begin texting individuals about it.
Key Substances & 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 concern the tofu! It makes the sauce ultra-creamy and retains issues good and lightweight. 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 the whole lot mix easily. You should utilize almond milk, cashew milk, or your individual favourite.
- Paprika – A splash for heat and shade, plus a bit of additional for sprinkling on prime. Smoked paprika works nicely right here additionally.
- Breadcrumbs – For that golden, crunchy end.
Useful Suggestions
Make forward tip! You possibly can roast the butternut squash a day forward and retailer it within the fridge. This makes prep time a breeze once 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 easy and silky. – Take your time when mixing the butternut squash sauce. A high-speed blender provides you with that ultra-velvety end, however any blender or meals processor will work with a bit of persistence. If the combination appears too dry, add a bit extra almond milk.
Do not overcook the pasta. – Cook dinner the pasta simply to al dente. It’s going to soften extra because it bakes, so this helps hold 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 shade and vitamins.
Make it smoky. – Add a pinch of smoked paprika or chipotle powder to the sauce for a refined smoky taste that performs nicely 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. Just a little goes a great distance and pairs fantastically with the squash.
Protein increase. – Add cooked lentils, chickpeas, or vegan sausage slices to the combo earlier than baking for a heartier, extra filling dish.
Single-serve model – Divide the combination into ramekins for mini casseroles. Excellent for dinner events or straightforward meal prep!
Extra Tasty Recipes
In case you love this casserole, make sure to take a look at 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:
Forestall your display from going darkish
Substances
- 12 ounces pasta reminiscent of rigatoni or rotini
- 2 tablespoons olive oil plus additional for topping
- 1 giant 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 optionally available, chopped, for topping
Directions
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Preheat the oven to 400°F (200°C).
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Reduce a medium butternut squash in half lengthwise. Scoop out the seeds and place each halves, lower aspect down, on a parchment-lined or flippantly oiled baking sheet. Roast for 35-45 minutes, or till the extensive (bulb) finish is totally tender and may be simply pierced with a fork, however will not be mushy. The slim (neck) finish needs to be tender however nonetheless maintain its form.
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Let the squash cool till secure 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 whole.
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Whereas the squash is roasting, cook dinner the pasta in accordance 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 giant finely chopped onion and sauté till golden and mushy, 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 value 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 fully easy. The sauce needs 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 the whole lot and stir gently to coat.
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Switch the combination to a flippantly 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 sides 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!
Diet (Estimate per Serving)
Energy: 297kcalCarbohydrates: 51gProtein: 10gFats: 6gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 3gSodium: 80mgPotassium: 578mgFiber: 4gSugar: 5gVitamin A: 10060IUVitamin C: 23mgCalcium: 104mgIron: 2mg
