WWHFDLN*
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.
Thursday, October 23, 2008
Even Better
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5 comments:
We had pasta with delicata squash too! I'm still working on the recipe though. Yours maybe sounds better. Perhaps I'll ditch mine.
mmm... I just planted some delicata... on my queue!
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!
Pumpkin muffins? I'm intrigued...
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 :)
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