Pecan Crusted 🧡 Butternut Squash Pasta Bake

This Butternut Squash Pasta Bake is a rich and flavorful vegan mac n’ “cheese” recipe. Made with simple ingredients for an easy vegan dinner or delicious side dish.

Butternut Squash Pasta Bake

This recipe is for my vegan friends. Fall is here, and butternut squash is on the menu, especially when I find it peeled, cubed and ready to go…. and for cheaper than I can buy a whole squash!

Whether it’s pre cubed or you do all the work yourself, this recipe is so simple and satisfying. It’s the easiest & best tasting vegan mac n’ “cheese” recipe I’ve ever made. (I used to run the hot bar at the natural food store in town, I made a lot of Vegan Mock dishes…. 😉)

Butternut squash is sweet and nutty with a creamy texture. It tastes better than any mock vegan “cheese” sauce and better for you!

It’s also low in calories and high in vitamins, minerals, calcium and fiber with a little protein too! Paired with pasta and topped with crunchy pecans, it’s a hearty and delicious vegan dinner option or a healthy side dish for BBQ.

This recipe is made with only a few simple ingredients that deliver a whole lotta flavor. It’s almost unbelievable how easy this is to make… and if you are making this dish for Thanksgiving, it’s one of those you can make ahead of time.

INGREDIENTS

  • Butternut Squash
  • Pasta
  • Olive Oil
  • Pecans
  • Garlic Powder
  • Onion Powder
  • Smoked Paprika
  • Curry Powder
  • Sea Salt
  • Pepper

STEPS:

Prepare Butternut Squash- Using a vegetable peeler, peal the skin off. Cut off the top and a sliver of the bottom. Cut in half lengthwise. Remove the seeds with a spoon. Chop squash in 1 inch peices.

If your like me, you purchased the 2 lb package of cubed Organic Butternut Squash from Costco and your ready to Roast…… almost.

Toss Butternut Squash with olive oil, garlic powder, onion powder, smoked paprika, curry powder, sea salt and lots of black pepper.

Roast in a pre-heated oven at 450º for 40 minutes.

While the butternut squash roasts in the oven bring a large pot of salted water to boil over high heat.

Boil pasta according to the directions on the package.

Drain the pasta and reserve 1 cup of the salty pasta water to add to the sauce.

Put roasted butternut squash and reserved pasta water in a blender and blend on high until smooth.

Add puree to pasta.

Butternut Squash Puree

Now, blend that reserved salty pasta water in the blender to get all the butternut goodness off the sides and into your dish.

Transfer pasta to an 8×8 baking dish prepared with cooking spray.

Top pasta with ground pecans, cover with foil and bake for 25 minutes.

Remove the foil and bake for 10 more minutes to ensure a nice crunchy topping.

Enjoy!

Pecan Crusted Butternut Squash Pasta Bake

Enjoy this recipe alongside:

Gingered Sweet Potato Puree

Green Bean Casserole

Orange Ginger Cranberry Sauce

Pecan Crusted Butternut Squash Pasta Bake

This vegan pasta bake is creamy and flavorful using only a few simple ingredients this recipe is loaded with flavor and nutrition. My version of Vegan Mac n' "Cheese"
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Course: Dinner, Main Course, Side Dish
Cuisine: American
Keyword: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 353kcal

Equipment

  • Blender

Ingredients

  • 1 lb pasta shells
  • 2 lb butternut squash peealed and cubed
  • 3 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp curry powder
  • ½ cup pecans ground

Instructions

  • Pre-heat oven to 450° on the Roast Setting and prepare a 9 x 13 and 9 x 9 baking dish with cooking spray.
  • In a large bowl combine butternut squash, olive oil and spices.
  • Transfer squash to prepared 9 x 13 baking dish in a single layer.
  • Roast squash for 40 minutes.
  • Boil pasta in salted water until soft. Reserve 1 cup of pasta water. Drain and set aside.
  • Remove squash from oven and change the settings to Bake 350°
  • Transfer squash to blender and blend until smotth.
  • Add blended squash to pasta.
  • Blend reserved pasta water in the blender until all the squah has come off the sides.
  • Add to pasta and stir to combine.
  • Transfer pasta to 9 x 9 baking dish and top with ground pecans.
  • Cover with foil and bake 25 minutes.
  • Remove foil and bake 5 more minutes.
  • Remove from oven, let cool and Enjoy!

Nutrition

Calories: 353kcal | Carbohydrates: 57g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 551mg | Fiber: 5g | Sugar: 4g | Vitamin A: 12116IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg

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