Vegan Butternut Squash Pasta Bake

The flavor in this pasta comes mostly from the butternut squash I had leftover from making a bean chili, mixed in with some sage and a pinch of nutmeg. This classic flavor combination, although simple, packs a huge punch. I roast the butternut squash first which intensifies its sweet, smooth flavor. Cashew cream makes the pasta creamy and smooth. The breadcrumb topping browns in the oven, turning crispy and savory. It’s the perfect flavor compliment to the pasta. I love using homemade breadcrumbs for this: I processed a couple of slices of my sourdough sandwich bread. I don’t grind them as fine as the kind you get from the store. I like leaving the crumbs a little large and coarse, which, I think, makes them taste even crunchier when they bake in the oven. This is also a healthy pasta, filled with Vitamin A and protein and fiber. I used whole wheat pasta for this, but gluten-free pasta or regular pasta would work just as well. Check to get new recipe updates by email.