Creamy Butternut Squash Autumn Veggie Casserole

Creamy. Rich.  Nutritious. Vegan. Gluten Free. Full of veggies and protein (and love). As warm and comforting as the colors of autumn…..

I’d been craving comfort food lately, but, as usual, had been avoiding making it. This is likely due to the fact that I still associate comfort food with “bad food.” I don’t know why I can’t shake this, because there are tons of amazing healthy comfort food recipes….And we can add this one to the archive!

First I thought I really wanted good old-fashioned mac n’ cheese. But I also wanted something that had tons of vegetables and was “autumn-y” (one must prepare theme-appropriate food, of course!).

After seeing a recipe for squash alfredo, I decided a creamy squash casserole with some of my favorite veggies was in order. And it gave me an excuse to give gluten-free noodles a second chance….I tried quinoa noodles last spring and I honestly wasn’t terribly impressed. Fortunately, DeBoles Gluten Free Whole Grain Penne was really tasty—I honestly didn’t notice much of a difference from regular noodles.

I had some kale that was on the verge of going bad, so I used a ton of it for a kick of green superfood. Onions and mushrooms complimented the kale nicely.

The sauce was fun….I just kept pouring and mixing and taste-testing until I got to what turned out to be a decadent casserole topping.

I have to admit that I’m sort of patting myself on the back for this one. It’s truly one of the most delicious dinners I’ve eaten, and although it was loosely inspired by this recipe, I came up with a lot of it on my own! Woot!

Ingredients:

1 box gluten free pasta

2 c chopped kale

1 c chopped mushrooms

1 chopped white onion

1 T olive oil

Sauce:

1 can organic butternut squash puree

2 T dijon mustard

1/2 T maple syrup

1 t cayenne pepper

1/4 c plain almond milk

1 c chopped parsley

1/3 c nutritional yeast

1 clove chopped garlic

1/2 T olive oil

1 T Perfect Pinch (or mix of oregano and basil)

salt and pepper to taste

Optional Add-Ins:

lightly cooked tempeh

Directions:

1. Preheat oven to 425 degrees. Boil your pasta in a large pot; add a pinch of salt to the water.

2. While that’s boiling, chop all your veggies and saute them in a large cooking pan, mixing around often so nothing burns.

3. Put all of your sauce ingredients in a food processor and blend until smooth. Taste test and add more spices if necessary.

4. Drain your boiled pasta and pour into a large casserole dish. Pour about half the sauce on top of it and mix around, covering all the noodles. Add your veggie mix, then pour the rest of the sauce. Mix until everything is covered. Pop it in the oven for about 10-15 minutes.

5. If you’re adding tempeh, chop it and cook it up in the pan you used for the veggies until slightly browned. This shouldn’t take more than 5-10 minutes.

6. If the casserole is lightly browned on top, it’s ready to go! Add in your tempeh and mix around.

Serve hot!

ideally this would serve four; but it accidentally served two last night. whoops!

Creamy, rich, decadent dinner that’s totally good for you? Now that’s what I call comfort food!

I’m submitting the recipe to Healthy Vegan Fridays and Wellness Weekends!

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6 thoughts on “Creamy Butternut Squash Autumn Veggie Casserole

  1. Live Stream SG Flensburg says:

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