Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Butternut Squash Casserole Recipe
    Lost? Site Map

    Vegan Butternut Squash Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    vegan chef lena's Note:

    from Whole Foods

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons olive oil
    • 2/3 cup yellow onion, chopped
    • 2 lbs butternut squash, cut into 1-inch pieces
    • 1 (13 1/2 ounce) can coconut milk
    • salt & pepper
    • 1 tablespoon ground sage
    • 3/4 cup whole wheat elbow macaroni
    • 1/2 cup walnuts, chopped
    • 1/2 cup breadcrumbs

    Directions:

    1. 1
      Preheat oven to 350. Lightly oil 9" x 13" baking dish.
    2. 2
      Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
    3. 3
      Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
    4. 4
      Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
    5. 5
      Combine squash mixture, macaroni, and walnuts.
    6. 6
      Transfer to greased baking dish and top with bread crumbs.
    7. 7
      Bake until golden brown, about 30 minutes.

    Ratings & Reviews:

    • on February 20, 2011

      55

      Delicious!!!! Even with minor modifications, this is a fabulous recipe. I used 1 butternut squash and 1 acorn squash peeled and sliced in food processor; 2 ladels of hot water and a splash of soy milk was added to the coconut milk; 2 cups of whole wheat rigitoni; and pakno breadcrumbs. Yum, yum, yum!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegan Butternut Squash Casserole

    Serving Size: 1 (202 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 354.5
     
    Calories from Fat 150
    42%
    Total Fat 16.6 g
    25%
    Saturated Fat 8.7 g
    43%
    Cholesterol 0.0 mg
    0%
    Sodium 37.0 mg
    1%
    Total Carbohydrate 50.9 g
    16%
    Dietary Fiber 4.0 g
    16%
    Sugars 29.1 g
    116%
    Protein 4.6 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites