Creamy Butternut Penne Casserole – is there any word in that title that doesn’t appeal? We didn’t think so either. With one bite, you may wonder if there is some hidden fat in this dish, or maybe creamed cashews, making it so creamy. Surprise! There’s no added fat or nuts, it’s just sweet butternut squash whipped up with soy milk that makes this dish melt-in-your-mouth delicious.
If you’re new to cooking butternut squash, rest assured it’s easy. Check out our simple guidance.
And did you know that butternut squash seeds are not only edible, but have been used in the treatment of anxiety? How awesome is that? So save those seeds, rinse them, and toast them in the oven at 300 °F until golden brown (about 20 minutes).
- 1 16 oz pkg - whole-grain penne pasta
- 1/2 medium - onion, diced
- 4 cups - cooked butternut squash (about 2 medium squash, or 20 oz flesh without seeds)
- 1/4 cup - mellow white miso
- 1 2/3 cup - soy milk, plain and unsweetened
- 1 tsp - smoked paprika
- 1 15-oz can - cannellini beans, drained and rinsed
- Preheat the oven to 375 °F. Line a 9"x9" baking dish with parchment paper.
- Cook the pasta according to the package directions.
- Meanwhile, blend the butternut squash, cannellini beans, miso, and soy milk in a food processor until smooth. Set aside.
- Dry sauté the onion in a large saucepan until tender, adding a little water as needed to prevent sticking. Stir the squash mixture into the cooked onion, and cook on medium-low for 5 minutes. Salt to taste.
- Drain the cooked pasta and stir it into the squash mixture until well combined. Pour the mixture into the prepared baking dish, sprinkle with the smoked paprika and bake for 20 minutes, until golden brown on top.
Nutrition (per serving): 482 calories, 76% calories from carbohydrates, 15% calories from protein, 9% calories from fat, 16.2g fiber.