Butternut Pumpkin Noodle Casserole - The soft and creamy Butternut Pumpkin with gluten-free noodles conjured into a super delicious casserole! We were all thrilled and stuffed with cardboard, because we had to take more and more! ? Oh, and one more note, for those who have to watch out for histamine: a super alternative to tomato sauce! Because with casseroles you often reach your limits, because, especially with pasta, tomatoes are often used. So the Butternut Pumpkin creates a wonderfully creamy alternative! ? I used onions and pecan nuts. You have to see if you can handle them. Otherwise: Just leave them out!
Butternut Pumpkin Noodle Casserole
- 1 small butternut pumpkin (about 600 g)
- 240 g gluten-free Spirelli pasta
- 4 sticks of celery cut into small pieces
- 250 ml almond milk
- 200 g young Gauda grated
- 1 onion in pieces
- 1/2 teaspoon mild mustard
- 1/2 tsp. cumin
- approx. 3 tablespoons coconut oil
- some freshly grated nutmeg (or nutmeg powder)
- If you like: a handful of basil leaves and a handful of chopped pecan nuts
Preheat oven to 200 degrees top and bottom heat.
Peel the butternut pumpkin with a potato peeler, remove the seeds with a spoon, cut into pieces and place in a bowl.
Mix with 2 tablespoons of melted coconut oil, salt and a pinch of cumin and spread on a baking tray lined with baking paper.
Place in the oven for 12 minutes.
Cook the pasta according to the instructions on the packet. Meanwhile, fry the onion and celery with 1 tsp. coconut oil in a large pan.
Add almond milk, 1/2 tablespoon mustard, a little pepper, 1 tablespoon salt and a little grated nutmeg.
Set aside about 200 g of the finished cooked pumpkin pieces.
Mix the remaining pumpkin pieces in the pot with the almond milk and vegetable mixture and puree or mix in a blender.
Grease a baking dish with some coconut oil, add the noodles, the pureed pumpkin sauce and the pumpkin pieces put aside, mix, spread 200 g of grated Gauda over it and bake at 200 degrees top and bottom heat for 20 minutes.
Arrange the casserole on plates and add salt and pepper to taste. My husband and I also take basil leaves and chopped pecans as toppings.