Bundle Up, Butternut

For many years, my family would threaten to skip the traditional spread for Thanksgiving in favor of plain pasta, sauce on the side. Gathering a dozen or more picky eaters around one table led to inevitable conflict and strife, because most people wouldn’t touch cranberry sauce with a three-foot spatula, green vegetables are akin to the devil for some, and even the omnivores generally turned up their noses at turkey. The only thing we could all agree on was the universal charm of good old fashioned noodles. We’re not talking about fancy herb-infused, handmade coils or twirls; no elaborate gluten-free blends. Just basic, white flour, dried pasta was always the first dish to empty at my grandma’s dinner table, no matter the intended accompaniment. In hindsight, I wish someone actually called that bluff and skipped the annual feast of discontent.

Realizing this concept in much grander fashion, a supposedly “rustic” starter of crispy butternut squash ravioli knocked me off my feet this Thanksgiving. Indeed, the ingredients are as ordinary as they come, but the time, effort, and love that goes into each individual pasta pillow is not. Longtime friend and erstwhile food blogger Jenn pulled out all the stops this year, balancing tradition with innovation, lavishly accommodating all guests with more food than a small mob could possibly consume in a week. It was that first dish that struck me as the very best though, if I had to choose, for finally hitting that satisfying promise made so many years ago.

Butternut is mashed into creamy submission and bundled up in homemade sheets of delicate dough, extraordinary for their apparent austerity yet rich depth of flavor. Owing to the skill of the cook, only some inconceivably magical process could possibly explain it otherwise. That, and a whole lot of vegan butter. Infused with a handful of bright, aromatic holy basil, sage might be more expected here but any tender herbs are welcome to this party.

In the spirit of giving, Jenn had the patience to not only swaddle those tender morsels of homemade butternut delight in handmade pasta to feed a crowd, but to endure the added chore of writing out every single step in painstaking detail on my behalf. At this point, I must acknowledge that I’m a terribly demanding guest.

Plain pasta, it is not; it’s something to be much more thankful for.

Yield: Makes 40 - 50 Ravioli

Butternut Squash Ravioli

Name: Butternut Squash Ravioli
Prep time: 1 h
Cook time: 15 min
Total time: 2 h 24 min
Yield: 40
Cuisine: Italian
Ingredients: 1 - 2 Cups Fine Semolina Flour; 2 Tablespoons Extra Virgin Olive Oil; 1 Teaspoon Salt; Water, as Needed; 1 Butternut or Kabocha Squash, Roasted and Seeded; Chopped Fresh Herbs (Such as Rosemary, Sage, Thyme, Oregano, etc), to Taste; 1/4 Teaspoon Salt; 1/8 Teaspoon Ground Nutmeg

Here’s a quick “no measure” recipe for a rustic ravioli dish that will make any occasion seem super special. You don’t need any special equipment — just a rolling pin though I prefer to use my Kitchen Aid pasta roller attachment to save time.

Prep Time 1 hour

Cook Time 15 minutes

Additional Time 1 hour 9 minutes

Total Time 2 hours 24 minutes

Ingredients

Pasta:

1 - 2 Cups Fine Semolina Flour
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt
Water, as Needed

Filling:

1 Butternut or Kabocha Squash, Roasted and Seeded
Chopped Fresh Herbs (Such as Rosemary, Sage, Thyme, Oregano, etc), to Taste
1/4 Teaspoon Salt
1/8 Teaspoon Ground Nutmeg

Instructions

To make the ravioli filling, mash the roasted butternut (or kabocha or pumpkin) and blend with the finely chopped herbs and spices. You don’t want this to be too fine a puree, you want to be able to drop it by the spoonful onto the pasta.
To make the pasta, mix the dry ingredients and start adding the olive oil and mix well. Add cold or ice water in a thin stream, in small amounts, until the semolina starts getting a sandy texture. Check it periodically to see if you can clump it by smashing some inside the palm of your hand with your fist. If it is too tacky and wet, add more semolina. I prefer to use my stand mixer but you can do this by hand.
Use a flexible spatula to scrape out of the bowl onto a work surface. Work it with your hands to press, squeeze and smush it together into a ball that starts to really stick together. You want to develop the gluten. Get out the rolling pin and work it flat, fold it and repeat.
You can continue to work it with the rolling pin or you can get it thin enough (about 1/4″ for the widest setting on your pasta roller) to start putting through the pasta roller. I start out at “0” on my KA attachment and after a couple passes, narrow it a few more times until I get to 4 or 5.
Get the pasta sheets as thin as you can without them being transparent, developing holes or tears when you try to stretch a bit (since you’ll be doing that to make the ravioli) but not so thick that you just have a super squishy dumpling.
To shape the ravioli – you can do this with a water glass or biscuit cutter, a fancy ravioli cutter (I have individual cutters as well as a metal mold that is about as wide as the sheet of pasta.
Get a small bowl of water and maybe a brush to keep at hand. Once you roll out your sheet of pasta — put it on the form or lightly mark it with your cutter, then use a measuring spoon to scoop a small ball of your cool filling onto the center of that mark.
Dab a bit of water all around where the edge of the ravioli will be using the brush or your finger tips. Lay another sheet over top (or just fold a very long sheet) and then use your cutter (or rolling pin) to score the raviolis. Check to make sure the edges are sealed the first few times and then lay them out in a single layer on cutting board or cookie sheet to rest.
Freezing the ravioli before you cook them yields better results. You can drop them into boiling water and then scoop them out and cover them with sauce, but for this thanksgiving treat — we browned some in vegan butter and crisped up the ravioli on both sides with some holy basil out of the garden, and then sprinkled with vegan parm.

Notes

If you have more pasta than energy to make ravioli — you can slice the sheets up into linguine or fettuccine, or make farfalle (butterfly or bowtie pasta) just by cutting squares and pinch in the middle. In all cases — leave pasta on a cookie sheet to rest and freeze or dry. You can also tightly wrap leftover pasta ball with plastic wrap and refrigerate to roll out later.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 34Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 53mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

November 28, 2018January 26, 2026

Hannah (BitterSweet)8 Comments

Naturally Gifted

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

There’s an art to gift-giving, whether you’re treating a close loved one or casual acquaintance. What do you get for the person who never asks for a thing, yet deserves the world? How can you decide what’s the very best option, from the overwhelming catalogues of diverse options out there? Where do you find the best prices to fit your budget, be it generous or more modest? When do you have time to do all this legwork, on top of all the usual festive responsibilities?

Calm down! There’s an easy answer for all of these burning questions. Just make your list, check it twice, and hop on over to iHerb.

Based in California but reaching customers in over 150 countries all around the world, iHerb boasts over 30,000 brand name natural products, guaranteed at the highest quality and lowest prices possible. Free or discounted shipping ensures that your presents will arrive on time for the big event; no excuses, no empty stockings. Plus, do I have to remind you that all this shopping can be done from the comfort of your own home, far from the maddening crowds and happily ensconced in slippers and pajamas? That’s a big present you’re giving to yourself right there.

So we’ve got a plan of attack now, but with such a huge number of promising gifts, what makes the cut for your lucky recipients? Everyone loves food, so that’s always a safe bet. Break it down into three categories of food enthusiasts and you’ll have impressive, indulgent, yet practical gift baskets to spread joy with ease.

Some people seem like they were born with a chef’s knife in hand, dominating the kitchen at dinner time with ease like a seasoned pro. The Vegan Cook can be the hardest to shop for, claiming that they have all the pantry staples and tools they need, but I’m willing to bet they don’t even know about the treasures they’ve been missing…

Lotus Foods Jade Pearl Rice cooks up to a brilliant pastel green hue, infused by the chlorophyll of tender young bamboo. Toothsome yet slightly sticky, it’s a nuanced, subtle side dish without any added spices, but works just as well in all your favorite recipes. Imagine jade green sushi, paella, or for the more adventurous, bamboo burgers.
La Tourangelle Artisan Oils are the foundation of countless recipes, but simply picking the best bottle from their diverse array of offerings can be overwhelming. This particular trio of aromatic basil oil, garlic oil, and herbs de Provence oil puts a world of flavor right at your fingertips to start, or finish, strong.
Better Than Bouillon No Chicken Base has seen me through the toughest winters, imbuing all manner of soups and marinades with an impossibly rich poultry flavor, the likes of which all other dusty powders can only dream of. Add a dab of this golden elixir to your average pot of noodles and like magic, you’ve have a taste of long-simmered chicken soup to rival grandma’s.
Eden Foods Shoyu is for so much more than Japanese cuisine. For that instant hit of umami, a little splash goes a long way. Not all soy sauce is created equal, so when you want something more than just a salt lick in a bottle, this is the stuff for you.
Fini Balsamic Vinegar with Porcini Mushrooms drizzles rich, thick lines of Modena’s claim to fame, reduced down to a nectarious sweet and sour syrup. The subtle earthy aroma of porcini mushrooms compliments without overwhelming the blend. The saying goes that you’ll catch more flies with honey than vinegar, but I promise you’ll tempt more taste buds with the opposite approach.
Gustus Vitae Black Truffle Salt really needs no explanation. Truffles in any form are a luxury, something special to savor that wouldn’t typically make the weekly grocery list. Don’t splurge on diamond or gold jewelry; truffles are always dressed to impress, and they go with every outfit.

For The Vegan Baker, you might be surprised to see that not all my recommendations are simply sugar and spice. There’s a bold new world of flavors out there, waiting to be unleashed by the kiss of the oven.

Cultures for Health Real Sourdough Bread is the equivalent of that shiny new big kid big you’ve coveted for ages, but with training wheels. Sourdough is a particular challenge I’ve always aspired to, but failed miserably at. Taming wild yeast can be much more daunting than it seems on paper, so for those who want to roll out some serious dough, this is literally the starter for you.
Nutiva Organic Coconut Oil provides all the health benefits touted by the tropical fruit, the functionality of gee, and the rich flavor of butter. This could also slip seamlessly into the snacker’s pack (read on for more about that) as it’s the secret ingredient for truly perfect movie theater popcorn!
Barney Butter Blanched Almond Flour is the cream of the crop (or perhaps, top nut of the tree?) when it comes to pantry staples. Almond meal has long been an essential component of my gluten-free baking repertoire, and this fine, even consistency of this grind is second to none. Whip up French macarons without even needing to sift, or bust out the most tender, flavorful tart crusts you’ve ever tasted.
Enjoy Life Semi-Sweet Mini Chips are not your average chocolate morsels. Noteworthy for their rich flavor, balanced sweetness, and smooth, creamy melt, they’re also the only dairy-free mini chip on the market that I know of. These diminutive cocoa cones will take your cookie game to the next level.
Dandies Mini Marshmallows are a particular weakness of mine. If I can resist eating those fluffy little vanilla pillows straight from the bag, they will inevitably work their way into all sorts of sweet recipes, like my Impossible Fluffernutter Pie, Pumpkin Spice Blondies, and Grasshopper Pie, just for starters. For that instant injection of childhood whimsy, it’s hard to beat the gooey, chewy delight of fresh marshmallow.
Color Kitchen Rainbow Sprinkles finish off your grand creations with a cheerful splash of color, minus the traditional chemical cocktail and unsavory shellac. Truly vegan sprinkles are tough to come by, when you consider the questionable waxes and glazes, which makes this assortment of organic hues shine all the more brightly.

Not everyone is as savvy behind the stove or at the oven, but no one can resist a good snack. For The Vegan Snacker, temptations are particularly great around this time of year, but there are a few things you can bundle together that really stand out from the crowd…

Dr. Kracker Seedlander Crispbreads have occupied a place of honor at snack time since I first crunched into a box well over a decade ago. Time sure does fly, but the quality of these nutty, seeded wheat planks hasn’t changed one bit. They’re fancy enough to serve when unexpected company drops by, hearty enough to hold you over until dinner, and versatile enough to pair with absolutely any dip or spread.
Nutzo Peanut Butter Pro happens to be just one of my favorite things to slather on top of the aforementioned crackers. A fitting match with just as many crisp, fresh nuts and seeds mix within, it’s the kind of nut butter you could find yourself eating at midnight with a spoon. Speaking from personal experience, there are far worse late night cravings to indulge in, so you might as well spread the good stuff on thick.
Earth Balance “White Cheddar” Puffs are compulsively munchable, even for those who don’t regularly define themselves as dairy-free. Light as air, impossibly cheesy, I dare you to limit yourself to just one serving. No matter how big they make these bags, it would never be enough for my cravings. Though it’s been many years since I last had the florescent orange variety, I daresay these are a big upgrade on the original, especially since they won’t stain your fingers and clothing to coordinate with the color of a traffic cone.
Quinn Vermont Maple & Sea Salt is like kettle corn that grew up and went to college. Microwave popcorn gets a bad rap for releasing dangerous airborne chemicals when heated, to say nothing of the unsavory oils, but that needn’t be the case! Satisfy that craving for perfectly fluffy, crisp kernels with all natural ingredients, and apply seasoning from separate packets to suit your exacting demands. As if that wasn’t impressive enough, the bag is even compostable, if you want to impress the especially eco-conscious.
Sahale Pomegranate Vanilla Cashews take buttery, jumbo cashews and tumble them with a tangy-tart pomegranate glaze, contrasted by floral vanilla sweetness. Rarely do pomegranates get prime billing in any snack, which makes this blend all the more extraordinary.
Cocomels Sea Salt Coconut Milk Caramels are bites of pure indulgence, plain and simple. Soft, chewy nuggets of burnt sugar bliss, coated in dark chocolate and finished with a touch of salt to accentuate the combination, this is the cherry on top of the proverbial 16 scoop sundae. Anyone who doesn’t go crazy for these dairy-free delights is of questionable character and shouldn’t be on your gift list to begin with.

Never run the risk seeing your painstakingly selected goodies re-gifted ever again. Selectively bundling only the best bites and gourmet ingredients covers all tastes, appealing to even the pickiest, trickiest recipients. It’s impossible to miss with any of these choices, although the greater difficulty may now be relinquishing those sweet and savory favors to their intended beneficiaries…

When in doubt, double up, and give yourself a little holiday cheer, too! All customers get 5% off their order, and new customers get an additional $5 off their order of $40 or more by clicking here!

November 26, 2018January 26, 2026

Hannah (BitterSweet)8 Comments

Silent Saturday: A Thankful Feast

November 24, 2018January 26, 2026

Hannah (BitterSweet)7 Comments

Fudging the Dates

Is it too early to start talking about homemade holiday gifts? Thanksgiving decorations still liter the seasonal aisles and many dining rooms lay in ruin awaiting the grand feast, just a day away, but let’s be honest. We’ve all been looking warily towards Christmas and Hanukkah for the past month or two.

The “Christmas Creep” is a real threat, as retailers try foist merriment upon us earlier each year, making it impossible to forget that presents must be purchased, urgently, abundantly, more generously than ever before. Rather than having their intended effect of spurring sales, it has quite opposite impact on me. Recoiling from such forced jolliness, I rebel, scorning the very things I love most.

The limited edition items that I love, that I wait for with baited breath to return after a year’s absence, the bright spots of the dark days of winter; I deny their existence until at least Black Friday has safely passed. However, there are some seasonal specialties too good to resist. Fully embracing that urge to indulge, Voortman Bakery Chocolate Mint Wafers have made the shortlist of annual delicacies that are worth stockpiling as soon as they hit store shelves.

Delicate, light, and crisp, you’ve likely seen these classic treats before. Voortman Bakery has been baking with the best of them since 1951, slowly expanding and diversify their offerings over decades of experience. What hasn’t changed is their focus on real ingredients and fresh flavors. Though many times those bright packages caught my eye, I never stopped to investigate, wrongly assuming that such a classic staple couldn’t possibly be vegan. Shockingly, happily, it turns out there are no animal products layered between those thin pastry sheets and sweet cream fillings!

Reliably found in grocery stores across the nation, the everyday flavors are delights themselves, but mint chocolate, as I might have mentioned before, is one of my favorite combinations. The simple pleasure of biting into one of these crisp biscuits is amplified when eaten chilled. At first I thought I’d prolong my stash by hiding them away in the back of my freezer, but I discovered with both dismay and delight, that made them even more irresistible.

Taking that inspiration one step further, I reached into the candy jar for some minty fresh candy canes, gleaming in a crisp coat of red and white stripes. Enrobed in a rich coat of chocolate fudge that melts in your mouth, fast and sweet like freshly fallen snow, those wafers stay as snappy as ever.

The whole treat comes together so quickly, even taking into account the time it takes to set, it feels like a bit of homemade holiday magic.

If you’re not such a big peppermint fan, that’s okay, we can still be friends. You can also find the illustrious gingerbread wafers for a limited time, which positively sing when smothered with chocolate and topped instead with very finely chopped crystallized ginger.

Can fudge still make the cut on a holiday cookie platter? With wafers at the ready, crunching throughout every festive bite, I think that these exceptional little squares get the green light; no one said you had to do all the baking!

Yield: Makes About 1 Pound Fudge; 24 – 30 Servings

Peppermint Crunch Fudge

Perfect for holiday gatherings or as a sweet gift, this decadent fudge offers a delightful balance of creamy, minty, and crunchy cookies in every bite.

Prep Time 5 minutes

Cook Time 1 minute

Additional Time 1 hour

Total Time 1 hour 6 minutes

Ingredients

1/4 Cup Vegan Butter
1/4 Cup Plain Non-Dairy Milk
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
1/4 Teaspoon Peppermint Extract
1/4 Teaspoon Salt
5 Ounces (1/2 Package) Chopped Voortman Bakery Chocolate Mint Wafers
1/2 Cup Roughly Crushed Candy Canes or Peppermint Starlight Hard Candies

Instructions

Line an 8 x 8-inch baking dish with parchment paper or aluminum foil, lightly grease, and set aside.
Place the butter, non-dairy milk, and chocolate in a microwave safe bowl. Heat on full power for 60 – 90 seconds, pausing at 30-second intervals to stir thoroughly, until the chocolate has completely melted.
Once smooth, mix in the peppermint extract and salt. Use a wide spatula to gently fold the chopped wafer cookies into the chocolate mixture, being careful not to crush them.
Transfer to your prepared pan, smoothing it out into as even a layer as possible.
Sprinkle the crushed peppermint candy over the top. Place the dish in the fridge for at least 1 hour, or in the freezer for 30 minutes, until fully set.
Use the parchment or aluminum as a sling to remove the fudge from the pan and slice into small squares with a very sharp knife. Enjoy chilled for the most refreshingly minty experience!

Peter Peter, Pumpkin Eater

Do you know what’s in your pumpkin puree?

No, do you REALLY know what’s mashed into that aluminum tomb, wrapped up like an autumnal present with labels that promise “all natural” and “100% pure!” contents? This isn’t not a trick question like asking who’s buried in Grant’s tomb, but a real head-scratcher that might surprise you.

That golden orange goo has little to do with actual pumpkins, which are much more stringy, watery, and bland than what we’ve been raised to enjoy. Rather, a blend of hardy squash, such as butternut, Hubbard, Boston marrow, and golden delicious are the unsung gourds that have bakers swooning. Like orange juice, natural variations between harvests turn the job of maintaining consistent flavors a perpetual challenge between batches. It takes more than one source to hit just the right standards for the tastes and textures we’ve come to know and love. If you thought you were really just getting plain Jane pumpkin all along, I’m very sorry to pull the curtain back and ruin the illusion.

By spreading this knowledge, my goal is not to incite riots in the canned goods aisle, but encourage everyone to think beyond those metal constrains. There are so many more squash in the sea, looking for love, and a place in your kitchen.

Featuring a few of the unsung heroes of autumn, this grand double decker celebration cake is a gloriously sweet tribute to those underdogs at the farm stand. Butternut squash puree is an easy swap for pumpkin, since you were probably using that anyway without even realizing it, but I’ll readily admit that spaghetti squash might be a bit of a stretch for some. In fact, it rarely makes it onto the dinner table as is; a real shame, considering just how delicious those firm, noodle-like strands are, especially when smothered with red sauce or pesto. We’re talking dessert today though, so just consider this a natural evolution of carrot cake or zucchini bread. You wouldn’t give a second though to including those vegetables in their eponymous confections, so why should this humble gourd be any different?

Crowing this pièce de résistance, naturally artful slices of delicata squash contribute beauty along with brains, adding a moreish bite to the moist, delicate crumb down below. Paper-thin shavings are essential here lest you risk throwing off that careful balance, perfected by the crisp crunch of fresh squash seeds. If you have to call it a day and resort to good old pepitas, well, I won’t tell. A little bit of pumpkin is still welcome on my table, especially if it’s not coming out of a can.

Does this revelation ruin or redeem the classic orange gourd for you? Hopefully I can make amends either way with this offering of the best cake autumn’s bounty has to offer. Trust me, you’ll never miss the pumpkin; you were never eating it anyway.

Yield: Makes 12 – 16 Servings

Harvest Squash Cake

Give pumpkin puree break. Slices of delicata squash crown this moist layer cake filled with mashed butternut and steamed spaghetti squash. This is an autumnal delight hat could beat plain old pumpkin bread any day.

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Ingredients

Harvest Squash Cake:

2 1/2 Cups Whole Wheat Pastry or All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Ground Cinnamon
1 1/4 Teaspoons Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Black Pepper
1 1/2 Cups Full-Fat Coconut Milk
1 Teaspoon Apple Cider Vinegar
1 Cup Butternut Squash Puree
1/2 Cup Olive Oil
1 Cup Granulated Sugar
1/2 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
3 Cups Cooked Spaghetti Squash*
Delicata Squash, Seeded and Thinly Sliced (Optional, for Topping)
Reserved Squash Seeds or Pepitas (Optional, for Topping)

Cream Cheese Filling:

1 (8-Ounce) Package Vegan Cream Cheese
1/4 Cup Vegan Butter
2 Cups Confectioner’s Sugar
1 Teaspoon Vanilla Extract
1/4 Teaspoon Lemon Extract or Lemon Zest
1 – 2 Teaspoons Water

Instructions

Preheat your oven to 350 degrees and lightly grease two 8-inch round baking pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices, stirring thoroughly to evenly distribute all of the dry goods throughout the mixture.
Separately, whisk together the coconut milk, vinegar, butternut squash puree, olive oil, and both sugars. Still to dissolve the sugar and smooth out the mixture, so that there are no lumps of butternut remaining.
Toss the cooked spaghetti squash into the bowl of dry ingredients, coating the strands with flour to keep them from simply sinking to the bottom of the cakes. Pour the wet ingredients into the dry, folding the two together with a large spatula to combine. Resist the urge to break out the heavy artillery here; the batter will be fairly thick, but it’s perfectly fine to leave a few lumps, rather than risk over-mixing.
Divide the batter equally between your prepared cake pans. If desired, seed and very, very thinly slice the delicata squash, arranging the pieces artfully around the top of one pan of unbaked batter. Sprinkle with the leftover seeds or pepitas for a final flourish. Bake for 35 – 45 minutes, until golden brown and a toothpick inserted into the center comes out clean. Bear in mind that the layer topped with squash will take longer to bake due to the excess liquid expressed by the gourd.
Let cool completely before assembling the final cake.
To make the filling, simply toss the cream cheese and butter into your stand mixer and beat until soft, smooth, and homogeneous. Add in the confectioner’s sugar and begin to mix on low speed. Pause to scrape down the sides of the bowl with your spatula, as needed. Once mostly incorporated, add in the vanilla and lemon, and increase the speed to high. Add water as needed to reach your desired consistency, but use sparingly! It doesn’t take much at all. Whip for about 5 minutes until light and fluffy.
Turn out the bottom layer of the cake onto a serving vessel and smoother generously but evenly with the filling. Top with with second, decorated layer, press down to adhere, and serve with aplomb. No pumpkins need apply.

Notes

*To easily cook your spaghetti squash, slice it in half lengthwise and scrape out the seeds, reserving them for the topping if desired. Place the halves with the cut sides down in a microwave-safe dish, adding about an inch of water around them. Cover loosely with plastic wrap and microwave for 8 minutes. Let stand for 2 minutes before carefully removing the plastic. Test for doneness by piercing them with a knife; if it slides in easily, and the squash give under gentle pressure, they’re done! When cool enough to handle, take a fork to the interiors and scrape out the strands of tender squash.

Que Pasta?

Some foods are just better in concept than reality. Towering sandwiches built way beyond the capacity of an average mouth are sure to disgorge their fillings after even the most careful bites. Ice cream sundaes gleaming with a scoop of every flavor are guaranteed to melt into murky sludge, no matter how many spoons are digging in. Don’t even get me started on coleslaw so slick with mayonnaise that it could also pass for white cabbage soup.

All these disappointments are easily prevented, but 9 times out of 10, the basic construction is a recipe for failure. Seven layer dip is a top offender in my eyes, a frustration compounded by the potential of each flavorful new tier. Refried beans, salsa, cheese, guacamole, olives, lettuce, and herbs – What’s not to love? Well, let’s start with the physical impossibility of fitting all that goodness on top of one tortilla chip, defeating the whole purpose of that deliberate assembly. if you can manage dig down to the bottom without breaking said chip, you’ll be up to your knuckles in guacamole, which strikes me as a pretty serious party foul.

Perhaps we’ve just been thinking about this all wrong. Instead of serving as a starter, these flavorful layers are really meant for the main event. Trade that frilly shredded lettuce for more substantial fare like pasta, and we’ve got a game-changing entree on our hands.

Imagine if baked ziti went on a vacation to Mexico and came back with a fresh new lease on life. Emboldened with spicy enchilada sauce, this unconventional addition allows you full license to scoop out the entire stratified marvel in one satisfying serving.

Gluten-free Tresomega Nutrition noodles inspired this dinner time revelation thanks to their second annual blogger recipe contest. Made of organic quinoa, rice, and amaranth, these macaroni are one of the rare wheat-free varieties up to the task, remaining properly al dente when cooked with care.

Complex in flavor but not in preparation, you can speed through assembly with some easy food hacks, pull out all the stops with homemade staples, or mix and match depending on your preference- and patience. Most critical here is the creamy cashew-based cheese sauce, which has a subtle tang thanks to unsweetened yogurt and the subtle smoky spice of chipotle canned in adobo, but in a pinch, good old pepper jack style vegan cheese shreds will certainly do the trick. There’s no shame in make it mostly homemade; a little shortcut is better than not cooking at all, every single time.

Lose the chips and dip into a new favorite main dish with those same luscious savory layers. This bold new interpretation was built on a stronger foundation than those earlier models and will never let you down.

Yield: Makes 6 - 8 Servings

Seven-Layer Pasta Bake

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

Seven-Layer Pasta Bake

1 (15.4-Ounce) Can Refried Pinto Beans or 1 3/4 Cups Homemade (See Following Recipe)
8 Ounces Elbow or Penne Pasta
1 (10-Ounce) Can Red Enchilada Sauce or Homemade (See Following Recipe)
1 (14.5-Ounce) Can Diced Fire-Roasted Tomatoes, Drained
1 - 2 Cups Vegan Cheese Shreds or Homemade Cheese Sauce (See Following Recipe)
1 Cup Guacamole, Prepared or Homemade (See Following Recipe)
1/2 Cup Sliced Black Olives
2 - 3 Scallions, Thinly Sliced

Unfried Refried Beans:

1 Tablespoon Olive Oil
1/2 Yellow Onion, Minced
1 Clove Garlic, Finely Minced
1 (14-Ounce Can) or 1 1/2 Cups Cooked Pinto Beans, Thoroughly Drained
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Salt
1/4 - 1/2 Cup Vegetable Stock

Instant Enchilada Sauce:

1 (6-Ounce) Can Tomato Paste
1/4 Cup Vegetable Stock or Water
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Ground Cumin
2 Tablespoons Chili Powder
1/4 Teaspoon Salt

Easy Chipotle Cheese Sauce:

1 Cup Raw Cashews, Soaked in Hot Water for 1 - 2 Hours
1/2 Cup Unsweetened Plain Vegan Yogurt
1 Chipotle Canned in Adobo Sauce
3 Tablespoons Nutritional yeast
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/2 - 3/4 Cup Water

Basic Guacamole:

2 Large, Ripe Avocados
1/4 Cup Finely Chopped Onion
1 Jalapeno, Finely Minced (Optional)
2 Tablespoons Lime Juice
1/4 Teaspoon Salt

Instructions

Preheat your oven to 350 degrees and lightly grease a 7 x 11-inch casserole pan. If possible, opt for glass to see all those lovely layers! Set aside.
Set a large pot over high heat on the stove and bring approximately 4 quarts of water to a rapid boil. Add the pasta and cook, stirring occasionally to prevent sticking, for only 6 minutes. It will be noticeably under-cooked, but that’s exactly what you want! If you cook it to al dente perfection now, it will get too soft after baking. Immediately drain and rinse with cold water.
Begin the assembly process by smearing the refried beans evenly across the bottom of the prepared casserole dish. In a separate bowl, toss the par-cooked pasta with enchilada sauce, stirring well to coat, before evenly distributing the spicy noodles on top. Add the drained fire-roasted tomatoes next, followed by the vegan cheese shreds or sauce.
Bake for 20 – 30 minutes, until hot all the way through and lightly browned on top.
Let stand for at least 5 minutes before topping with dollops of guacamole, a sprinkle of black olives, and a final flurry of sliced scallions. Serve right away, while piping hot.
If making all the individual components from scratch, start with the beans. Heat the olive oil in a medium saucepan over moderate heat. Once shimmering, add the onion and garlic, sauteing until aromatic and lightly browned. This should only take about 8 – 10 minutes, so don’t wander off!
Add in the pinto beans, cumin, salt, and 1/4 cup of the vegetable stock next. Reduce the heat to medium-low and simmer for 5 minutes. Take a potato masher and smash the beans into creamy submission, adding more stock if needed to reach the right consistency. Enjoy hot or let cool before storing an an air-tight container in the fridge, for up to a week.
For the enchilada sauce, this is really a no-recipe sort of recipe that you could probably figure out by simply looking at the list of ingredients. All you need to do is whisk everything together until smooth and you’re good to go!
For the cashew cheese, thoroughly drain the soaked cashews before tossing them into your blender with the yogurt, chipotle, nutritional yeast, garlic powder, salt, and 1/2 cup water. Begin blending on low speed, slowly ramping it up to high as the nuts are broken down. Pause to scrape down the sides of the container as needed, making sure that all the pieces are incorporated. Puree until completely smooth, drizzling in up to 1/4 additional water while running the motor if needed, to reach a silky, pourable consistency, somewhat like pancake batter.
You can enjoy this all by itself as a simple queso dip or spicy cream sauce, but it can also be stored in an air-tight container in the fridge for up to 4 days if not using immediately.
Finally, in case you needed a refresher course on how to make guacamole… it’s okay. We all have days like that.
Pit and peel your avocados, placing them in a medium bowl along with the onion, jalapeno (if you like it hot,) lime juice, and salt. Roughly mash with a fork or potato masher until creamy but still slightly chunky. Use or eat right away; guacamole is always best fresh.