Vegan Butternut Squash Pasta Bake

Vegan Butternut Squash Pasta Bake

Golden-roasted butternut squash and tender macaroni are folded into a velvety cashew béchamel, blanketed in melted plant cheddar, and finished with a gloriously crisp, bubbling top. It is comfort food at its most generous — warm, sweet, and savoury all at once. Perfect for an autumn weeknight supper or a relaxed weekend table.

Ingredients
[ ] 400 g butternut squash, peeled and cut into 1.5 cm cubes
[ ] 2 tbsp olive oil, divided
[ ] ½ tsp garlic powder
[ ] ½ tsp smoked paprika
[ ] Salt and black pepper, to taste
[ ] 300 g dried macaroni or other short pasta (e.g. penne or rigatoni)
[ ] 100 g raw cashews, soaked in cold water for at least 2 hours and drained
[ ] 350 ml unsweetened oat milk (or other plant milk)
[ ] 1 tbsp nutritional yeast
[ ] 1 tsp Dijon mustard
[ ] ½ tsp garlic powder (for the béchamel)
[ ] ½ tsp dried thyme
[ ] ½ tsp dried sage
[ ] 150 g plant-based soft cheese (e.g. Violife or Oatly creamy)
[ ] 120 g plant-based cheddar, grated, divided
[ ] 2 tbsp panko breadcrumbs
[ ] Fresh flat-leaf parsley, roughly chopped, to serve

Instructions
[ ] 1. Preheat the oven to 200 °C (180 °C fan / gas mark 6).
[ ] 2. Toss the butternut squash cubes with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper on a large baking tray, spreading them in a single layer.
[ ] 3. Roast the squash for 25 minutes, until tender and beginning to caramelise at the edges.
[ ] 4. While the squash roasts, cook the macaroni in a large pan of well-salted boiling water according to packet instructions, subtracting 2 minutes from the recommended time so it is slightly underdone.
[ ] 5. Drain the pasta and toss it with the remaining 1 tbsp olive oil to prevent sticking. Set aside.
[ ] 6. Blend the drained cashews with the oat milk, nutritional yeast, Dijon mustard, garlic powder, dried thyme, dried sage, salt, and pepper until completely smooth.
[ ] 7. Pour the cashew mixture into a medium saucepan over a medium heat and stir continuously for 4–5 minutes, until it thickens to a coating consistency.
[ ] 8. When the sauce has thickened, remove the pan from the heat and stir in the plant-based soft cheese and half the grated plant cheddar until fully melted and incorporated.
[ ] 9. Combine the drained pasta, roasted squash, and cashew sauce in a large mixing bowl, folding gently so everything is well coated.
[ ] 10. Transfer the mixture to a lightly oiled baking dish (approximately 30 × 20 cm), scatter the remaining plant cheddar evenly over the top, and sprinkle with the panko breadcrumbs.
[ ] 11. Bake for 20–25 minutes, until the top is golden and bubbling.
[ ] 12. Rest the bake for 5 minutes before serving.
[ ] 13. When rested, scatter chopped fresh parsley over the top to serve.
[ ] 14. To store, cool the bake completely and refrigerate in an airtight container for up to 3 days.
[ ] 15. Reheat individual portions in the oven at 180 °C (160 °C fan) for 10–12 minutes, or in a microwave on full power for 2–3 minutes, until piping hot throughout.
[ ] 16. To freeze, portion into freezer-safe containers once cooled and freeze for up to 1 month.
[ ] 17. Thaw overnight in the refrigerator before reheating.

https://www.cuisinesavvy.com/recipe/vegan-butternut-squash-pasta-bake