I created this recipe because I had an abundance of squash to use and I had a package of leftover vegan mozzarella from a couple of days ago. When in season, Costco sells large packages of butternut squash which is peeled and cut into cubes. This comes in handy when you want to make soup or a casserole. Butternut squash ravioli is great too!
Rotini Butternut Squash Bake
1 package 12 oz Rotini, cooked according to package directions and drain
3 cups of butternut squash, cut into 1/2″ -1″ cubes
1 can 15oz, chopped tomatoes
1 tablespoon olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup fresh basil, chopped
1 cup vegan mozzarella
Cook pasta according to package directions, drain and set aside.
In a small skillet, heat 1 tablespoon oil over medium heat. Add the onion and cook for 5 minutes or until almost tender. Add garlic and cook an additional 2 minutes or until garlic is fragrant. Remove from heat and set aside.
In a large bowl, add cooked pasta, squash, tomatoes, onions, garlic and basil. Stir until combined.
Oil a 13″X9″ dish. Pour the contents of the bowl into the baking dish. Top with mozzarella, cover with foil and bake at 400F for 30 minutes. Remove foil and bake an additional 15 minutes.