Eddie'S Squash And Pepper Casserole Recipe

Name: Eddie'S Squash And Pepper Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat elbow macaroni; 1 small buttercup squash, cut into 1/2-inch cubes; 1 acorn squash, cut into 1/2-inch cubes; 1 yellow onion, chopped; 2 Fresno chile peppers, diced; 2 green chile peppers, diced; 2 slices whole wheat bread, cubed; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 1/2 cups soy milk; 1 cup vegetable stock; 7 mushrooms, diced; 1 lemon, juiced; 3 tablespoons tahini; 2 tablespoons olive oil; 2 tablespoons white miso paste; 2 tablespoons nutritional yeast; 3 teaspoons chile powder; 1 teaspoon dried sage; 1/2 teaspoon ground cayenne pepper, or to taste; ground black pepper to taste

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
5
Bake in the preheated oven until lightly browned and bubbling, 35 to 40 minutes.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups whole wheat elbow macaroni, 1 small buttercup squash, cut into 1/2-inch cubes, 1 acorn squash, cut into 1/2-inch cubes, 1 yellow onion, chopped, and more.

Yes, Eddie'S Squash And Pepper Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eddie'S Squash And Pepper Casserole

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