This post by A Hungry Bear Won't Dance was the inspiration for the dish. It sounded delicious, and she even said you could veganize it by leaving out the bechamel and cheese, but I thought a coconut bechamel might be just as delicious and decadent. This recipe takes a little bit to put together, but it's so, so worth it.
1 small butternut squash, peeled and cubed
Arrange the cubes on a baking sheet, drizzle with olive oil, and bake for 20 minutes at 400 degrees, or until the cubes can be easily pierced with a fork.
1 lb. medium shells
a lot of water
1/4 tsp salt
Bring the salted water to a boil. Add the shells and cook, stirring occasionally for 10 minutes, or until al dente. Drain the pasta.
2 Tbsp olive oil
1 smallish yellow onion, diced
1 bunch kale, leaves de-stemmed and chopped
2-3 cups sliced crimini or shiitake mushrooms
1 can diced tomatoes, drained
1 can cannellini or navy beans, drained
a splash of white wine (optional)
a dash of salt
Heat the olive oil. Add the onion, kale and mushrooms and cook for 5 minutes, or until the onion is translucent and the kale is dark green and wilty. Add the tomatoes, beans, white wine and salt and cook on low until heated through.
1 can light coconut milk
1/2 cup raw cashews
3 Tbsp white miso
2 Tbsp nutritional yeast (optional)
1/4 tsp nutmeg
Blend the coconut milk, cashews, miso, nutritional yeast and nutmeg for 3 minutes, or until completely smooth.
Combine the squash, sauteed vegetables and drained pasta in a 9x13 casserole dish. Pour the coconut bechamel over everything. Top with grated Parmesan cheese if desired (I used a little of Milton Creamery's amazing Prairie Breeze), then cover with foil and bake for 20 minutes. (If not using the cheese, you can just combine everything in a large pot and heat through. Gets it on the table faster. :)
