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Ingredients

How to make it

  • Method
  • Preheat oven to 350°F. Lightly oil a 9- x 13-inch casserole dish; set aside.
  • Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)
  • Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until tender but still firm, about 8 minutes. Rinse in cold water, drain well and transfer to a large bowl. Transfer squash mixture to bowl with macaroni. Add walnuts, salt and pepper and toss to combine. Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.
  • Nutrition
  • Per serving (about 10oz/291g-wt.): 430 calories (170 from fat), 19g total fat, 9g saturated fat, 0mg cholesterol, 210mg sodium, 54g total carbohydrate (6g dietary fiber, 5g sugar), 11g protein

Reviews & Comments 2

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    " It was excellent "
    angelinaw ate it and said...
    Thank s for sharing this great recipe that sounds delicious! I happen to have a butternut squash in the frig just waiting for the perfect recipe. High Five!
    Was this review helpful? Yes Flag
    " It was excellent "
    recipediva ate it and said...
    THis sounds soooooooooooo good! Going to make it. Hey did you ever buy their pumpkin cookies there. To die for. So moist and delicious. I cant find their recipe!! I am going to make this one. thanks for the find!
    Was this review helpful? Yes Flag

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