Butternut Squash and Macaroni Casserole


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 407.7
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.9 mg
  • Total Carbs: 66.1 g
  • Dietary Fiber: 11.2 g
  • Protein: 11.4 g

View full nutritional breakdown of Butternut Squash and Macaroni Casserole calories by ingredient
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Introduction

Coconut milk is the unexpected, rich and delicious ingredient in this creamy casserole main dish. Substitute pecans for the walnuts, if desired.
Coconut milk is the unexpected, rich and delicious ingredient in this creamy casserole main dish. Substitute pecans for the walnuts, if desired.

Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    1 large yellow onion, thinly sliced
    1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
    1 (15-ounce) can coconut milk
    Salt and pepper to taste
    1 tablespoon chopped sage
    pound dried elbow macaroni
    cup chopped toasted walnuts
    cup bread crumbs

Directions

Preheat oven to 350F. 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.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user JSDMEMPHIS.

TAGS:  Vegetarian Meals |

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