Eddie's Squash and Pepper Casserole

This vegan casserole is full of color! The sauce used has a wonderfully creamy texture and taste. An extremely healthy take on the classic macaroni casserole.

• Preparation Time: 45 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 33 mins
• Calories: 410 Calories

Ingredients

• 1 lemon, juiced
• 2 tablespoons olive oil
• ground black pepper to taste
• 1 yellow onion, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 3 tablespoons tahini
• 1 ½ cups soy milk
• 2 green chile peppers, diced
• 1 cup vegetable stock
• 1 teaspoon dried sage
• 2 tablespoons nutritional yeast
• 2 tablespoons white miso paste
• 1 ½ cups whole wheat elbow macaroni
• 1 small buttercup squash, cut into 1/2-inch cubes
• 1 acorn squash, cut into 1/2-inch cubes
• 2 Fresno chile peppers, diced
• 2 slices whole wheat bread, cubed
• 7 mushrooms, diced
• 3 teaspoons chile powder
• ½ teaspoon ground cayenne pepper, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until lightly browned and bubbling, 35 to 40 minutes.