Pumpkin Sage Casserole

Instructions

1. 1

   Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Line a baking tray with parchment paper. Cook the pasta.

2. 2

   Cut the whole butternut squash lengthwise into two pieces. Remove the seeds with a spoon.

3. 3

   Season the inside of the pumpkin with 1 tsp. olive oil, a pinch of salt and pepper. Add finely chopped onion and minced garlic. Rub the mix onto the inside of the pumpkin with your hands. Place the pumpkin, inside facing up, onto the baking tray and roast for 40 minutes. The pumpkin is ready when it is fork-tender.

4. 4

   Let the pumpkin cool for a few minutes. Then scoop out the insides, incl. the garlic and onion bits, and add to a high-speed blender. Add all other sauce ingredients, except the sage and olive oil, to the blender as well and blend until smooth.

5. 5

   Put a saucepan over medium heat add 2 tbsp. of olive oil and the chopped sage. Roast for 2 minutes until the sage unfolds it's a beautiful scent and add the pumpkin sauce. Heat up the sauce for 2-3 minutes under constant stirring.

6. 6

   Add the pre-cooked pasta to a casserole dish and pour the pumpkin sauce over the pasta. Mix well and top with vegan parm.

7. 7

   Bake for another 5 minutes in the oven, until the top, is golden brown.