Ingredients
2 tablespoons extra virgin olive oil
1 large organic yellow onion, diced
1 organic butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 (15-ounce) can organic coconut milk
½ teaspoon celtic sea salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh sage
¾ pound dried rice macaroni
½ cup chopped toasted walnuts
½ cup Parmesan cheese
Directions
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. |
