Creamy Vegan Butternut Squash Pasta Bake
Indulge in this deliciously creamy Vegan Butternut Squash Pasta Bake, a comforting dish that's perfect for any occasion. The velvety richness of coconut milk combined with the natural sweetness of butternut squash creates a luscious sauce that binds whole wheat elbow macaroni, making every bite satisfying and wholesome. Topped with crunchy walnuts and golden breadcrumbs, this dish is not only a feast for the eyes but also a delightful explosion of flavors and textures that everyone will love—vegan or not. Perfect for family gatherings or meal prep, this casserole is bound to be a new favorite in your kitchen!
N/A
Servings
375
Calories
10
Ingredients
Ingredients
Olive oil
2 tablespoons (lightly greased for the baking dish and for sautéing)
Yellow onion
2/3 cup (chopped)
Butternut squash
2 lbs (cut into 1-inch pieces)
Coconut milk
1 (13 1/2 ounce) can (full fat for creaminess)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Ground sage
1 tablespoon (for flavor)
Whole wheat elbow macaroni
3/4 cup (cooked al dente)
Walnuts
1/2 cup (chopped)
Bread crumbs
1/2 cup (for topping)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a 9" x 13" baking dish with olive oil.
2
In a medium pot or large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, approximately 5-7 minutes.
3
Stir in the butternut squash pieces, coconut milk, salt, pepper, and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to medium-low. Allow it to simmer for about 20 minutes, or until the squash is tender.
4
While the squash is cooking, bring a separate pot of salted water to a boil. Cook the whole wheat elbow macaroni until al dente, about 5 minutes. Drain and set aside.
5
Once the squash is tender, stir in the ground sage and cook for an additional minute. Using a fork or potato masher, mash some of the squash pieces to create a creamy texture while leaving some chunky for added heartiness.
6
Combine the mashed squash mixture with the cooked macaroni and chopped walnuts, mixing well to ensure everything is evenly coated.
7
Transfer the combined mixture into the prepared baking dish. Evenly sprinkle breadcrumbs over the top for a crispy finish.
8
Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and crispy. Let it cool for a few minutes before serving.
Nutrition Information
15g
Fat
52g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this creamy butternut squash pasta bake vegan?
Yes, this recipe is 100% vegan as it uses coconut milk for creaminess and plant-based ingredients throughout.
How many calories are in one serving of this pasta bake?
Each serving contains approximately 375 calories.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking the dish.
Can I make this recipe gluten-free?
While the original recipe uses whole wheat macaroni and breadcrumbs, you can easily make it gluten-free by substituting them with your favorite gluten-free pasta and breadcrumb alternatives.
What type of coconut milk is recommended?
Full-fat coconut milk from a 13.5 ounce can is recommended to achieve the velvety, creamy texture of the sauce.
How long does the butternut squash need to simmer?
The squash should simmer for about 20 minutes, or until it is tender enough to be easily mashed.
What size baking dish is required?
A standard 9-inch by 13-inch baking dish is the perfect size for this recipe.
Should I fully cook the pasta before adding it to the bake?
No, you should cook the macaroni until it is al dente, which is about 5 minutes, as it will continue to soften while baking in the oven.
What is the role of ground sage in this recipe?
Ground sage adds a warm, earthy flavor that perfectly complements the natural sweetness of the butternut squash.
Can I omit the walnuts?
Yes, if you have a nut allergy or simply prefer not to use them, you can omit the walnuts without affecting the structure of the bake.
How much protein is in this dish?
This pasta bake provides about 7.5 grams of protein per serving.
How do I achieve a creamy sauce with the squash?
After simmering, use a fork or potato masher to mash some of the squash pieces directly into the coconut milk to create a thick, creamy sauce.
What is the total fat content?
There are 15 grams of fat per serving, primarily coming from the coconut milk and heart-healthy walnuts.
How long does the dish bake for?
The pasta bake should be in the oven for approximately 30 minutes until the top is golden brown.
Can I use a different type of squash?
While butternut squash is preferred for its sweetness, you could substitute it with pumpkin or honeynut squash.
Is this recipe suitable for meal prep?
Absolutely! This casserole holds up well and can be portioned out for meals throughout the week.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
What can I substitute for yellow onions?
You can use white onions or shallots if you prefer a milder or slightly different onion flavor.
How much butternut squash do I need?
The recipe calls for 2 lbs of butternut squash, cut into 1-inch pieces.
What is the carbohydrate count?
One serving contains approximately 52 grams of carbohydrates.
Do I need to grease the baking dish?
Yes, lightly grease the 9x13 dish with olive oil to prevent the pasta from sticking.
How do I know when the onions are ready?
Sauté the onions for 5-7 minutes until they are soft and translucent.
What kind of pasta is best for this bake?
Whole wheat elbow macaroni is used in this recipe for added fiber and a hearty texture.
Can I add other vegetables?
Yes, adding spinach, kale, or peas would be a great way to incorporate more greens into the meal.
Is the coconut flavor very strong?
The coconut milk provides creaminess, but the flavor is largely balanced out by the sage, onions, and savory squash.
How do I get the breadcrumbs to be crispy?
Sprinkle them evenly over the top before baking; the 30-minute bake time at 350°F will turn them golden and crunchy.
Can I use fresh sage instead of ground?
Yes, you can use finely chopped fresh sage, but you may want to increase the amount slightly as ground sage is more concentrated.
Is this dish family-friendly?
Yes, its creamy texture and mild, comforting flavors make it a hit with both children and adults.
How much olive oil is used?
The recipe uses 2 tablespoons of olive oil for sautéing and greasing.
Should I let it cool before serving?
Letting the bake cool for a few minutes after taking it out of the oven allows the sauce to set slightly, making it easier to serve.