Butternut Squash and Macaroni Casserole

Butternut Squash and Macaroni Casserole

Serves 8 to 10
Coconut milk is the unexpected, rich and delicious ingredient in this creamy vegan casserole dish. Substitute pecans for the walnuts, if desired.
  • 2 tablespoons extra-olive oil, plus more for the baking dish
  • 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
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon finely chopped fresh sage
  • 3/4 pound whole wheat elbow macaroni
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup whole wheat bread crumbs
  • 1/2 teaspoon ground black pepper
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Preheat the oven to 350°F. Lightly oil a 9x13-inch baking dish; set aside.

Heat oil in a medium pot over medium heat. Add onion 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 the bowl with macaroni. Add walnuts and toss to combine. Transfer to the prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.
Nutritional Info: 
Per Serving: 350 calories (150 from fat), 17g total fat, 8g saturated fat, 190mg sodium, 45g carbohydrates, (7 g dietary fiber, 4g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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