butternut squash pasta bake.

squash

This is a creamy butternut squash pasta without a bunch of nuts. It would make an excellent thanksgiving side dish. And just a sidenote, i had a big bowl of this pre-baking it, and the sauce directly on the noodles is delicious!

  • 1-2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 heaping cup chopped butternut squash
  • 2 garlic cloves, minced
  • 8 ounces veggie broth
  • ¾ cup light coconut milk
  • 2-3 cups uncooked pasta
  • 1 teaspoon dijon mustard
  • ¼ cup nutritional yeast
  • 1 tspn sage
  • 1 teaspoon maple syrup
  • Salt and pepper
  • 2 cups chopped fresh spinach
  • panko crumbs
  • dried fried onions
  1. In a medium saucepan, heat the olive oil. Add the onions with pinches of salt and pepper. Cook until translucent. Add the squash, garlic, broth and coconut milk. Cover and simmer until the squash is cooked and soft (about 15-25 minutes), stirring occasionally.
  2. Cook your pasta according to package directions, reserving some pasta water before draining. Set aside.
  3. To your squash mix, stir in the dijon mustard, nutritional yeast, sage, and maple syrup. Add more salt & pepper.
  4. Transfer the mixture to a high speed blender and blend until smooth.Taste and adjust. Add some of the starchy pasta water or more coconut milk to thin it out if it’s too thick.
  5. Place the spinach in a large bowl and scoop the hot pasta noodles on top (so the hot pasta starts to wilt the spinach). Mix in the sauce.
  6. Place in a baking dish. Top with the fried onions, a sprinkling of panko and pinches of salt.
  7. Bake in a 350 degree oven for approximately 20 minutes (uncovered) until the top is brown and crusty.