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, simple to make, and assured to have everybody coming again for seconds.
That is the form of casserole you make whenever you’re craving consolation meals however nonetheless need to really feel like a accountable grownup. It is wealthy, creamy, baked to golden perfection. And, plot twist: there is not any dairy, no cream, and no cheese.
I first made this on a kind of in-between fall days – too heat for soup, too cool for salad, and excellent for one thing slowly baked. It turned out to be a kind of meals you do not count on to fall in love with, however you then return for thirds and begin texting individuals about it.
Key Components & Substitutions
- Pasta – Quick shapes like rotini or shells maintain onto all that dreamy sauce greatest. You should utilize complete grain, gluten-free, or simply basic 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 possibly can 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 all the things mix easily. You should utilize almond milk, cashew milk, or your personal favourite.
- Paprika – A splash for heat and shade, plus a little bit further for sprinkling on prime. Smoked paprika works nicely 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 whenever 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 a brilliant creamy sauce.
Mix till clean 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 little bit 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 hold the feel excellent.
Customise the topping. – No breadcrumbs? No drawback. Use crushed crackers, panko, or perhaps a sprinkle of chopped nuts for a crunchy end.
Simple Variations
Add greens. – Stir in a handful of sautéed spinach or kale earlier than baking for an additional enhance of shade and vitamins.
Make it smoky. – Add a pinch of smoked paprika or chipotle powder to the sauce for a delicate 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 good distance and pairs superbly with the squash.
Protein enhance. – Add cooked lentils, chickpeas, or vegan sausage slices to the combination 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 simple meal prep!
Extra Tasty Recipes
In the event you love this casserole, you’ll want 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, simple to make, and assured to have everybody coming again for seconds.
Servings:
Forestall your display from going darkish
Components
- 12 ounces pasta corresponding to rigatoni or rotini
- 2 tablespoons olive oil plus further 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 further extra for topping
- salt and pepper to style
- ½ cup breadcrumbs
- 2 tablespoons recent parsley non-compulsory, chopped, for topping
Directions
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Preheat the oven to 400°F (200°C).
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Minimize a medium butternut squash in half lengthwise. Scoop out the seeds and place each halves, minimize facet down, on a parchment-lined or calmly oiled baking sheet. Roast for 35-45 minutes, or till the vast (bulb) finish is totally tender and could be simply pierced with a fork, however is just not mushy. The slim (neck) finish must 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’s best to get about 3 – 4 cups whole.
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Whereas the squash is roasting, prepare 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 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 remaining will go into the sauce.
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Warmth half of the oil in a medium skillet. Add the onion prepare 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 must 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 all the things 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 further 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 luxuriate 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
