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 milkSalt and pepper to taste1 tablespoon chopped sage
¾ pound dried elbow macaroni
½ cup chopped toasted walnuts
½ cup bread crumbs (or panko)
Ginger (optional, I added this)
Nutritional yeast (optional, I added this)
Preheat oven to 350°
Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 min
utes. 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. Enjoy!
-courtesy of Wholefoods.com
Let me know what you guys think!