As promised, here’s the recipe for the creamy butternut squash casserole I showed on instagram the other day…
Creamy Butternut Casserole with Broccoli
Ingredients:
- 1 lb pasta (shells)
- 1 can pureed squash
- 1 pint heavy cream
- 2 c water
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 2 tbsp coconut sugar
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 bunch broccoli, florets chopped
- 4-6 oz cheese (sharp cheddar or parmesan)
Directions:
Combine pureed squash (I used butternut but pumpkin works well too) with cream, water, olive oil, garlic, nutmeg, salt and sugar.
Stir in noodles and chopped broccoli so that the liquid goes in all the nooks and crannies of the pasta.
Fold in half the cheese and then pour into a greased casserole dish. Top with the remaining cheese.
Bake for 45-50 minutes at 350º F.
DIG IN!
To make vegan, swap the heavy cream for alt milk and use another kind of cheese (Kite Hill is a fave, but Daiya melts well).
You could also swap any veg for the broccoli – chopped spinach or kale would be A+. It already is veggie packed with the pureed squash, but why not sneak even more nutrients in!?
