This homey casserole is perfect for chilly autumn nights! This time of year, consider using 1 and 1/2 cups pureed fresh butternut squash, but the canned version will do in a pinch.
- 1 pound penne pasta
- 4 tablespoons Earth Balance butter
- 6 tablespoons all-purpose flour
- 3 and 1/2 cups unsweetened non-dairy milk
- 2 teaspoons Dijon mustard
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded Daiya cheddar
- 1 (15-ounce) can butternut squash
- 1/2 cup panko breadcrumbs
- Cook the pasta according to package directions; drain and return to the pan.
- Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 30 seconds.
- Whisk in the milk. Bring to a boil over medium heat, whisking frequently.
- Once at a boil, remove from heat and stir in the mustard, salt, black pepper, and nutmeg. Add the cheese, stirring until melty. Stir in the squash.
- Toss together the squash mixture and cooked pasta, then transfer to a 13×9-inch baking dish. Sprinkle evenly with the panko.
- Bake at 350 degrees F for 30 minutes, until bubbly.