I needed something yummy to make with my butternut squash. And I needed to use up some of my roasted veggies from last week.
1 medium-large organic sweet yellow onion, small dice
1 organic butternut squash (~3 pounds), peeled, seeded, and cut into 1/2 inch pieces
3/4 cup pieces roasted sweet potatoes and orange squash
1 14-oz can organic coconut milk
1/4 tsp black pepper
1/2 tsp fine sea salt
1/4 cup Red Star vegetarian support nutritional yeast
1 tsp dried sage
12-16 oz organic tri-color spiral pasta
1/2 cup pecans, chopped and toasted
spelt bread crumbs
What to do
Tear up four slices of going-stale spelt bread that we got a while back at the bakery up at the farmers' market. Make small pieces (very small) and spread out on cookie sheet. Heat oven for 2 minutes at 250, then turn it off and place the cookie sheet with bread crumbs inside.
Heat large LeCreuset. When warm, add olive oil. When the oil is warm, add the diced onion and cook, stirring often, until soft (5-7 minutes). Add the butternut squash, coconut milk, salt, and pepper and stir. Cook for ~20 minutes, until the squash is soft. Add in the nutritional yeast and sage (crumble the sage between your fingers before adding it). Add the roasted sweet potatoes and squash and combine well.
Meanwhile, cook the pasta according to the directions and drain it.
If you are like me and making this all late Sunday night for lunch on Monday, here's what to do next:
Transfer the coconut squash mixture to the casserole dish that you will use to bake. Once the pasta is cool, put it into containers that can go into the fridge. Put everything into the fridge for Monday morning.
Chop the pecans. Get some sleep.
Wake up Monday morning.
Transfer the spelt bread crumbs into a bowl with J's help and let her put the pecans on the cookie sheet. Heat the oven to 365 and put the cookie sheet with pecans in for 5 minutes.
Microwave the coconut squash for 3-5 minutes on power 5 (so that you can mix it together with the nuts and pasta.
Transfer everything to the big LeCrueset again, and mix the pecans, coconut squash, and pasta together. Then put it back in the casserole dish. Wipe the edge. Let J cover the top with the spelt breadcrumbs.
Leave for D to bake (365 for 30 minutes) for lunch. J ate is for lunch and liked it, according to D.
I ate it for dinner -- YUM! This dish was very yummy (yummier than my photo shows). The different squash and sweet potatoes were delish. The pasta soaked up most of the sauce. The sage added an unexpected flavor kick.