Homeschool Fiction

I love butternut squash. It tastes even better with pasta and vegan cheddar and pecans. Yum! I posted a delicious Butternut Squash Recipe last year (click to see). I recently updated my recipe to be slightly different (both are quite delicious).  Either would be a wonderful addition to any of your upcoming holiday meals or the perfect complete and hearty meal for an autumn or winter evening (although we had some for breakfast). 

Lisa’s Harvest Casserole:

• 1-2 packages worth of an assorted mix of vegetable noodles
• 1 large butternut squash
• 3-4 potatoes
• 1.5 cups pecan halves
• 1 package Vegan Gourmet cheddar
• 1 package Vegan Gourmet mozzarella

Wash and bake squash on cooking sheet for ~45-60 minutes at 375F. Allow to cook, peel, and cut into chunks. Bake potatoes at the same time, chop into chunks. Cook pasta for 7 minutes (no more). Cut cheeses into chunks. Mix all ingredients into a casserole dish. Bake at 375F for 30-45 minutes, or until slightly browned. Wow this is good!

I really like flexible recipes, that way you can make the foods with whatever quantities you happen to have on hand.  I had a little extra cheese mixture from a recent batch of vegan macaroni and cheese. I added it to part of this recipe. It was great!

Related Articles:

• Guest Vegan Recipe: Enchilada Casserole
• Vegan Recipe: Mexican Lasagna Casserole
• Vegan Recipe: Potato Skins
• VEGAN RECIPE: “Chicken Parmesan”
• VEGAN RECIPE: “Chicken” Cordon Bleu

By: Lisa