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Vegan Butternut Squash and Kale Baked Ziti

Roasted squash and a lemony cashew sauce give this dairy-free baked ziti a rich, bubbling center and a crisp sage crumb top.

Golden sage-panko topped vegan baked ziti with caramelized squash and kale in a ceramic dish.

This casserole is built to finish the pasta in the oven, which is why the ziti comes out of its boiling water with a firm center and the sauce goes into the dish looking deliberately loose. The squash roasts separately for concentrated sweetness, while kale is folded in only after a quick wilt so it remains tender and green.

Roast for concentrated flavor

Give the squash room on the sheet pan so its moisture can escape and its edges can caramelize. Those browned corners bring contrast to the mild, creamy cashew sauce without needing dairy or cheese.

Blend until truly smooth

Hot-water-soaked cashews become a convincing white sauce only when the blender has fully broken them down. Stop once to scrape the sides, then test a small drop between your fingers; any grit means it needs more blending.

Roasted squash, bright kale, and ziti are being folded into smooth lemon cashew sauce. — Roasted squash, bright kale, and firm ziti are ready to be folded into the smooth cashew sauce.

Add kale at the right moment

Kale needs only a brief pass through the warm pot before it joins the pasta. Keeping that wilt short protects its color and structure, so it stays distinct rather than fading into the casserole.

Avoid a dry casserole

Reserve the pasta water and use it until the assembled ziti is glossy with sauce that lightly pools around the noodles. As the pasta finishes in the oven it draws in that moisture, leaving a creamy center instead of a tight, dry bake.

Crisp sage panko, caramelized squash, and creamy cashew sauce show the baked ziti texture. — Golden sage panko crowns bubbling cashew-sauced ziti with caramelized squash at the edge.

Spoon it while the topping is crisp

Let the dish rest briefly so the sauce settles into the pasta, then serve with a broad spoon that preserves the crumb topping. The lemon in the sauce keeps the rich squash and cashews bright at the table.

Vegan Butternut Squash and Kale Baked Ziti

6 servings

70 minutes total

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

Method

Heat the oven
Set a rack in the center of the oven and heat it to 425 F; lightly oil a 9-by-13-inch baking dish. Use ziti by default; use penne when unavailable.
Look for: The oven is fully preheated and the baking dish has a thin, even sheen.
Roast the squash
Toss the butternut squash with 1 tbsp olive oil and 1/2 tsp salt on a rimmed sheet pan, then roast at 425 F for 25 minutes, turning once, until caramelized at the edges and tender.
Look for: The squash has browned corners and yields easily when pierced.
Cook the pasta
Meanwhile, boil the egg-free ziti in well-salted water for 2 minutes less than the package directs, then drain it; reserve 1 cup pasta water before draining.
Look for: The pasta is flexible but has a firm, chalky center because it will finish in the oven.
Blend the cashew sauce
Drain the soaked cashews and blend them with 2 garlic cloves, oat milk, lemon zest, lemon juice, 1/2 tsp salt, and 1/2 cup reserved pasta water until completely silky, scraping the blender once if needed.
Look for: Rub a drop between your fingers; no cashew grit should remain.
Wilt the kale
Warm 1 tbsp olive oil in a large pot over medium heat, add the remaining garlic and thinly sliced kale with the remaining 1/2 tsp salt, and cook for 2 minutes until the kale is bright green and just tender.
Look for: The kale has softened enough to fold but has not turned olive colored or collapsed.
Combine the filling
Add the drained ziti, roasted squash, and cashew sauce to the pot and fold gently; stir in enough of the remaining pasta water to make the mixture look loose and saucy rather than dry.
Look for: Sauce lightly pools around the pasta, which prevents the casserole from baking up dry.
Top the casserole
Transfer the ziti mixture to the oiled baking dish, level it gently, and scatter the panko and sage mixture evenly over the surface; drizzle with the remaining 1 tbsp olive oil.
Look for: The topping covers the surface in a loose, even layer without compacting the pasta.
Bake and serve
Bake at 425 F for 20 minutes, until the sauce bubbles at the edges and the panko is golden; rest for 5 minutes before spooning the baked ziti into bowls.
Look for: The casserole bubbles at the perimeter and the crumb topping is crisp and deeply golden.