Creamy Butternut Squash Casserole
This satisfying, fulfilling, and nutritious vegan casserole is perfect for the fall season and any special occasion. Made with baked butternut squash, creamy nutritional yeast, and tofu, and stuffed with Rotelli or rotini pasta.
Ingredients
What's in a casserole?
- 1 medium butternut squash
- 1 1/2 cup pasta use Rotini or Rotelli pasta
- 3 tbsp olive oil
- 2 small onion finely chopped
- 2 oz. nutritional yeast
- 1 1/2 cup tofu cut into diced
- 4 oz. almond milk or any plant-based milk
- ½ tsp paprika and 1/2 tsp for sprinkle
- kosher salt
- black pepper freshly ground,
- ½ cup panko bread crumbs authentic
- 4 tbsp parsley finely chopped, for garnish
Instructions
Make vegan casserole!
- Preheat the oven to 400°F.
- Cut the butternut squash into halves, then season them with kosher salt, black pepper, and paprika. Wrap in foil and bake for 45 minutes.
- Prepare the pasta according to the package instructions.
- Heat the oil over medium-high, then sautee the onion until golden brown. Reserve some sauteed onions for baking.
- Once the butternut squash is baked, peel it, remove the seeds, and cut it into dice. Reserve some butternut squash for baking.
- Process the sautéed onions, baked butternut squash, tofu, nutritional yeast, almond milk, and paprika using a food processor until smooth and creamy.
- Stir to combine the pasta and butternut mixture in a mixing bowl and season with kosher salt and black pepper.
- In a prepared casserole dish, pour the mixture and top with bread crumbs, onions, and butternut squash.
- Bake for 25-30 minutes or until golden brown. Then garnish with chopped parsley and serve!
Notes
Vegan Globetrotter Tips
- To make this more nutritious, I highly suggest adding more fall vegetables to this recipe, such as spinach, kale, sweet potatoes, carrots, etc., or adding quinoa.
Nutrition
Calories: 235kcalCarbohydrates: 29gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 398mgPotassium: 966mgFiber: 7gSugar: 7gVitamin A: 13791IUVitamin C: 36mgCalcium: 129mgIron: 3mg
Tried this recipe?Let us know how it was!