Recipe: <!-- -->Butternut Squash and Macaroni Casserole<!-- -->
Coconut milk is the unexpected, rich and delicious ingredient in this creamy vegan casserole dish. Substitute pecans for the walnuts, if desired.
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Cooking tools:
- Oven
- Baking dish
- Pot
- Mixing bowl
- Colander
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Pastry brush
- Aluminum foil
Ingredients
- 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 can (15-ounce) 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 dry bread crumbs
- 1/2 teaspoon ground black pepper
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