Thursday, October 23, 2008

Even Better


Delicata Casserole

1/2 16 oz box pasta
2 delicata squash, cut up into 1/2" pieces
1 C pumpkin from in a can
1 C raw cashews
1 clove garlic
1 C soymilk
1 C water
1 t salt
pinch nutmeg
20 Ritz crackers

Start your water for the pasta.
Oil a 9 x 13" casserole.
Preheat your oven to 400 degrees.
In a blender, blend the cashews, pumpkin, garlic, soymilk, water, salt and nutmeg.
Chop up your squash and when the pasta is done, mix everything together in a big bowl. Pour it into the casserole and bake for an hour at 400 degrees.
Top with Ritz crushed in a bag or whizzed in a food processor and brown under broiler for 10m or until brown.

I thought this was great, the sauce complemented the sweetness of the delicata nicely. I think it would be good for sweet potatoes as well. I'm going to try that next time.

*What We Had For Dinner Last Night

And, to use up the rest of the pumpkin, I made Vegan With A Vengeance's The Best Pumpkin Muffins. Mmmm good. Not exactly healthful, but deeeelicious. I recommend. Added 1/2 C chocolate chips. Even better.


trina said...

We had pasta with delicata squash too! I'm still working on the recipe though. Yours maybe sounds better. Perhaps I'll ditch mine.

For the Love of Guava said...

mmm... I just planted some delicata... on my queue!

elizabeth said...

Trina- we must have a mind meld or something, I SWEAR I didn't read your blog and then copy your idea to make pumpkin muffins!!! Swear! Anyway, don't ditch your recipe but do try that cashew sauce on something, it's pretty gooood...

FTLOG- where are youuuuu? man, it's almost Winter here (in MN) and you 'just' planted delicata!?! Gah!

Mallika said...

Pumpkin muffins? I'm intrigued...

For the Love of Guava said...

haha... I know... not sure if it's going to grow but I'm in Southern California and, well, while the mornings are vaguely Fall-ish the afternoons are still all summer... I figured I'd take my chances :)