Butternut Squash Pasta Bake (Gluten and Dairy Free)
Simply 123 Allergy Free
Simply 123 Allergy Free
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Ingredients

  • 20 min
  • 1 butternut squash (2 pounds), peeled, cut into 1-inch cubes
  • 1 onion, cut lengthwise in half, then sliced crosswise
  • 1/2 teaspoon crushed red pepper
  • 3 garlic cloves
  • 2 sprigs of rosemary
  • 3 tablespoon olive oil
  • 1 pound (package) gluten free penne pasta, uncooked Note: I like the Schar's brand. It never comes out mushy.
  • 1 6 ounce container of SO Delicious Plain "Greek Style" yogurt or any other plain "Greek Style" yogurt of choice
  • 1 cup non dairy milk Note: I like to use coconut milk and prefer the SO Delicious brand.
  • 1 package of your favorite shredded cheese alternative, divided Note: I used the Vegan Gourmet Shreds, Fiesta Blend
  • 1/4 cup gluten free Italian breadcrumbs Note: I like the Gillian's Food bran
  • scallions for garnishing (optional)

Instructions

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