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Butternut Squash Baked Penne

December 9, 2015 by Samuel Warde Leave a Comment

I wanted to make another baked pasta dish that uses some other type of sauce instead of a basic red sauce, so I decided to make a butternut squash sauce for this baked penne. I wasn’t exactly sure what kind of sauce I was going to make at first, but then saw this beautiful, ripe butternut squash at the supermarket, and I immediately knew it was going to make the perfect base for my sauce.

Butternut-Squash-Baked-Vegan-Penne

On a side note, while I was at the grocery store buying a few things that I wanted to use in this baked penne recipe, I noticed something I thought was a little odd… In the same fridge, right next to the vegan sausage and other imitation meats, are packages of real sausage and bacon – the kind that are “organic,” “hormone free,” and “free range.” I’m not offended at all, but I can totally imagine someone accidentally going home with a package of real sausages because they look so similar to the vegan ones they’re right next to. The sausage we used for this recipe was so convincing, for a second I thought I might have accidentally grabbed the wrong package.

Print
Butternut Squash & Vegan Sausage Baked Penne

Prep Time: 20 minutes

Cook/Cool Time: 1 hour, 25 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 servings

Butternut Squash & Vegan Sausage Baked Penne

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1 large handful spinach
  • 4 cloves garlic (unpeeled)
  • 1/2 cup unsweetened soy or almond milk
  • 1 box penne or pasta of your choice
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp rosemary
  • 1/2 tsp red pepper flakes
  • 1/2 cup nutritional yeast
  • 4 vegan Italian sausages
  • 1/2 cup vegan mozzarella
  • 1/2 cup breadcrumbs

Instructions

  1. Heat oven to 400 degrees.
  2. Toss cubed butternut squash in olive oil and place on baking sheet.
  3. Wrap garlic cloves (still unpeeled) in foil. Place on middle rack of oven, and put the baking sheet next to it.
  4. Remove garlic after 30 minutes and bake squash for 50 minutes or until fork tender.
  5. Meanwhile, heat oil in a non-stick pan over medium heat.
  6. Slice sausages at an angle and add them to the pan.
  7. Cook for 15 minutes or until they are browned on both sides.
  8. Add spinach and gently toss until slightly wilted.
  9. Remove from heat and set aside.
  10. Cook pasta until it is beginning to soften but is still a bit hard (the pasta will continue to cook in the oven so you don't want to cook the pasta all the way on the stove).
  11. Once the squash is done, place in a food processor with the garlic, soy milk, salt, pepper, rosemary, red pepper flakes, and nutritional yeast and process until it's smooth.
  12. In a large bowl, add the cooked pasta, 1/2 of the vegan cheese, vegan sausage and butternut squash sauce and mix until the pasta is evenly coated.
  13. Place in oven safe baking dish and top with the rest of the vegan cheese and breadcrumbs.
  14. Bake for 35 minutes or until the breadcrumbs are golden brown.

Notes

This recipe can easily be halved if you want to make a smaller amount as it yields quite a large casserole.

3.1
https://veganfoodlover.com/butternut-squash-sausage-pasta/
© VeganFoodLover.com

Samuel Warde
Samuel Warde

Filed Under: All Recipes, Lunch & Dinner Tagged With: Italian Food

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