Vegan Butternut Squash Pasta Bake for Two
A creamy, delicious vegan butternut squash pasta bake for two, with the flavors of sage and nutmeg.
Servings: 2 very hearty servings or 4 medium size servings
- 1/2 inch butternut squash peeled and cut into 1/2- cubes (about 2 cups)
- 1 tsp extra virgin olive oil
- 1/4 tsp ground black pepper
- 1/2 pound dry pasta I used rotini but a tubular pasta like rigatoni or even macaroni would be great here
- 1/4 tsp nutmeg
- 4 leaves sage or 1 tsp dry sage
- 1/2 cup cashews soaked for 30 minutes and drained
- For the topping:
- 1/2 cup breadcrumbs
- 1 tbsp extra virgin olive oil
- 1/2 tbsp chopped fresh sage or 1/2 tsp dry
- Salt and ground black pepper to taste
Mix the butternut squash with some ground black pepper and 1 tsp olive oil. Spread in a single layer on a baking sheet and cook in a preheated, 400 degree oven for 40 minutes.
Place a large pot of salted water on the stove. When it comes to a boil, add the pasta and cook until al dente, per manufacturer's instrucitons.
While the pasta is cooking, remove the squash to a blender along with the cashews, sage, salt to taste, nutmeg, and 1 1/2 cups of water
Blend into a very smooth sauce.
In a large bowl, mix the cooked, drained pasta and the butternut squash sauce and 1/2 cup of the pasta cooking water.
Place the pasta in a smallish baking dish -- mine is eight inches by four inches and two inches deep. Smooth into a flat layer.
Make the breadcrumb topping by mixing the breadcrumbs with herbs, olive oil, salt and ground black pepper.
Spread evenly on top of the pasta.
Place the pasta in a preheated 350-degree oven and bake 30 minutes, or until the top is golden-brown.
Serve hot with a salad.