Target: 6 × 4 inches · landscape

Vegan Butternut Squash and Kale Baked Ziti

70 min · 6 servings

Ingredients

□ 1 medium butternut squash, peeled and cut into 3/4-inch cubes

□ 3 tbsp extra-virgin olive oil, divided

□ 1 1/2 tsp kosher salt, divided

□

□ 1 cup raw cashews, soaked in hot water

□ 3 garlic cloves, divided

□ 2 1/2 cups unsweetened oat milk

□ 1 lemon

□ 5 oz lacinato kale, stems removed and thinly sliced

□ 1/2 cup panko breadcrumbs

□ 1 tbsp chopped fresh sage

Directions

1. Heat oven to 425 F and oil a 9-by-13-inch baking dish. Roast oiled, salted squash for 25 minutes until browned.

2. Boil egg-free ziti 2 minutes shy of the package time; reserve pasta water. Blend cashews, garlic, oat milk, lemon, salt, and 1/2 cup pasta water until silky.

3. Wilt kale with garlic and salt for 2 minutes. Fold in pasta, squash, and sauce; add pasta water until loose.

4. Fill dish, top with sage panko and oil. Bake at 425 F for 20 minutes, then rest 5 minutes before serving.

Cook’s note: Keep the pasta mixture visibly saucy before baking; it will absorb liquid as it finishes cooking.