Roasted Butternut Squash Pasta Bake

The picture is awful, but the taste is spectacular! This recipe is another Pinterest inspired masterpiece. The original recipe was featured on the How Sweet It Is blog, which I personally find to be one of the most inspiring food blogs on the web. I spotted this recipe a while back and was struck by the wonderful array of flavors. 

I made my own dairy-free version of Mascarpone cheese. The recipes I found online were super complicated and called for obscure ingredients like White Miso Paste and Egg Replacer. While I have been known to cook with White Miso in the past, I didn’t have any on hand. Instead, I came up with my own recipe, and it is a darn good substitute!


I did, however, buy bacon specifically for this recipe. I’m not normally a “bacon fan”, but decided to go ahead and add the optional crumbled bacon to the finished product. GF Guy LOVED the addition. I, on the other hand, could have lived without it. To each his own, right? That just means more bacon for the bacon lovers out there. Serve with a fresh spinach salad and a good movie!
 

Roasted Butternut Squash Pasta Bake

(Gluten-Free, Dairy-Free) 

Ingredients:

  • 1 lb Butternut Squash, peeled & chopped
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Nutmeg
  • 2 Tbsp Earth Balance Vegan Buttery Spread
  • 1 small shallot, chopped
  • 1 Tbsp Brown Rice Flour
  • 1/4 cup Vegan Mascarpone Cheese (see below)
    • 4 oz Vegan Gourmet Cream Cheese
    • 1 Tbsp Earth Balance Vegan Mayonnaise
    • 1 Tbsp Vegan Gourmet Sour Cream
    • 2 tsp Nutritional Yeast Flakes
  • 2/3 cup Unsweetened Original Almond Milk
  • 1/2 lb Gluten-Free Fusilli Pasta
  • 1 cup fresh Baby Spinach, packed
  • 1/4 cup Daiya Vegan mozzarella cheese
  • 1/4 cup Nutritional Yeast Flakes
  • crumbed bacon, if desired 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place squash on a baking sheet and toss with olive oil, salt, pepper, and nutmeg.
  3. Place in oven and roast for 40 minutes, stirring half way through, until soft.
  4. Pour roasted squash into a bowl and mash using a fork.
  5. Reduce the oven temperature to 350 degrees F.
  6. Meanwhile, cook pasta according to package instructions, drain, return to the pot, cover, and set aside.
  7. Melt the Earth Balance in a saute’ pan over medium-high heat. Add the shallot and saute’ until the Earth Balance begins to brown. Add the brown rice flour and cook 1-2 minutes more.
  8. Add the mashed squash, vegan mascarpone, and almond milk. Stir until well combined and heated through.
  9. Add the spinach and sauce to the cooked pasta in the pot and toss until evenly coated.
  10. Spray a 9″ glass baking dish with non-stick cooking spray.
  11. Pour the pasta into the prepared dish and top with Daiya Mozzarella and Nutritional Yeast.
  12. Bake in 350 degree oven for 20-25 minutes, until cheese is melted and bubbly.
  13. Serve topped with crumbled bacon, if desired.
This post is linked to Gluten Free Wednesdays at The Gluten Free Homemaker.
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