To be perfectly honest, casseroles do not make a regular appearance in my culinary repertoire. I was not raised eating many casseroles per se, but my dear Pennsylvania-born husband was and he is always happy to welcome one onto our dining room table.
This casserole is a creation of mine, inspired by other random vegan recipes I’ve perused on the interwebs. It’s creamy and slightly cheesy tasting because of the cashews and nutritional yeast. It’s quite filling too – very satisfying and nutritious. The sweetness provided by the butternut squash is quite lovely. I’m already excited for fall and all the deliciousness of squash, pumpkin and root vegetables.
This recipe is certainly up to your interpretation, particularly concerning the specific vegetables in it. I chose three different textured green veggies, but next time I make it, I think I will add some mushrooms as well.
I made this yesterday when I had some free time so that all I had to do for lunch today was pop it in the oven – easy peazy!
Give it a whirl and see what you think.
16 ounces of whole grain pasta (I used two bags of TruRoots gluten-free ancient grain fusilli)
2 cans of organic butternut squash puree (BPA liner free!)
1 cup of unsweetened almond milk
2 Tbs of brown rice flour (or arrowroot starch or another type of light flour)
3 or 4 sprigs of fresh herbs (sage, thyme, rosemary…)
3 tsp of Dijon mustard
Juice from 1/2 lemon
1 Tbs of coconut oil
7 Tbs of nutritional yeast
Super hefty dose of black pepper and sea salt/herb salt
Pinch of cayenne pepper
1 cup of raw cashews
Greens: 4-6 leaves of curly kale, 1/2 – 1 head of broccoli, 1/2 bag of frozen peas (but use whatever sparks your fancy! Also, if you eat garlic, some minced garlic cloves would be nice in this)
Handful of breadcrumbs (optional)
Rub a small dollop of coconut oil into pan. I used a 9×13 inch glass Pyrex dish.
Cook pasta on stovetop in the manner specified on the package.
On stovetop, heat over a low flame the coconut oil until melted. Toss sage leaves and other herbs into the oil. Then whisk in almond milk and flour, followed by Dijon mustard, nutritional yeast, lemon juice, salt and pepper.
After mixing this sauce for 2 or 3 minutes on stovetop, pour into your blender with the cashews and butternut squash. Mix well.
Pour sauce over rinsed cooked pasta, then add in veggies. Fill your caserolle with this yummy goodness, top it off with a sprinkle of breadcrumbs, salt and lots of pepper, maybe even a drizzle of olive oil too.
Cover with foil and bake at 425 for approx. 1 hour.
Love and Blessings,