- 1 1/2 cups whole wheat elbow macaroni
- 1 small buttercup squash, cut into 1/2-inch cubes
- 1 acorn squash, cut into 1/2-inch cubes
- 1 yellow onion, chopped
- 2 Fresno chile peppers, diced
- 2 green chile peppers, diced
- 2 slices whole wheat bread, cubed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 1/2 cups soy milk
- 1 cup vegetable stock
- 7 mushrooms, diced
- 1 lemon, juiced
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 tablespoons nutritional yeast
- 3 teaspoons chile powder
- 1 teaspoon dried sage
- 1/2 teaspoon ground cayenne pepper, or to taste
- ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place macaroni in a casserole dish.
- Place 2 cups chopped buttercup squash and acorn squash in a microwave-safe bowl. Microwave until tender, about 90 seconds. Transfer to the casserole dish. Repeat with the remaining portions of chopped squash. Add 3/4 of the chopped onion, Fresno chiles, and green chiles; mix well. Sprinkle bread evenly on top of the vegetables.
- Place the remaining chopped onion, beans, soy milk, vegetable stock, mushrooms, lemon, tahini, olive oil, miso paste, nutritional yeast, chile powder, sage, and cayenne pepper in a blender. Blend until creamy. Pour sauce over the bread and vegetables until thoroughly doused. Season with black pepper.
- Bake in the preheated oven until lightly browned and bubbling, 35 to 40 minutes.
09/16/2019
recipepes.com
eddie's squash and pepper casserole, recipe
PT15M
PT1H
5
455 calories
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