Tofu Butternut Casserole

Butternut squash paired with green veggies, pasta and fresh ricotta makes for a comforting casserole. This makes a lot, so you can share comfort with friends!
2 cups peeled butternut squash, cubed 3/4-inch
1 medium onion, diced, about 1 cup
about 1 lb mixed broccoli and cauliflower cut into bite-sized pieces
1/2 lb favorite pasta - I used mini-ziti
1 lb mozzarella cheese, cubed 1/2-inch, 1/4 reserved for topping
5-oz bag baby kale leaves
1 brick extra firm tofu, cubed
1 lb fresh ricotta

Béchamel Sauce:
2 Tbsp butter
1 Tbsp canola oil
3 Tbsp flour
2-1/2 cups milk
1/2 tsp dried dill weed
1/2 tsp salt
grated nutmeg, about 1/4 tsp

Topping:
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
1/4 of the cubed mozzarella
1 Tbsp olive oil

Preheat oven to 375F. Bring 3-4 quarts water to a boil in a medium pot. Salt generously and add the pasta. Cook, stirring often, for about 7-8 minutes, or until al dente. Add the broccoli and cauliflower and cook one more minute. Drain and keep warm.

Meanwhile toss the butternut squash and onion into a large skillet with 1-2 tablespoons olive oil. Sauté about 10 minutes, until the onion begins to brown and the butternut squash just softens to the tip of a sharp knife.

While the butternut squash cooks, prepare the Béchamel sauce. Melt the butter and oil in a small saucepan. Whisk in the flour and cook about 5 minutes over medium heat, whisking regularly as the mixture bubbles. Add the milk, dill, salt and nutmeg and bring to a gentle boil. Then whisk well and return to a simmer.

Tip the pasta broccoli mixture into a large mixing bowl and add the butternut squash, three quarters of the cheese cubes, the kale and the tofu.

Add the Béchamel sauce and gently fold everything together.

Tip half the mixture into a very large (10x15) casserole dish, or several smaller casseroles. Here, I used two smaller casseroles to give one to a friend.  Nestle tablespoon-fulls of ricotta about the casserole mixture.

Top with the second half of the casserole mixture. Mix together the topping ingredients and distribute evenly on the casserole.

Bake covered for 30 minutes.

Then uncover the casserole.  Bake uncovered another 20-30 minutes, until the casserole is heated through and browned and bubbly.

Serves 6.