butternut squash & macaroni casserole

I just got the Whole Foods App and have tried a few recipes. I really liked this one.

Ingredients

2 tablespoons olive oil

1 large yellow onion, thinly sliced

1 butternut squash (about 2 lb), peeled, seeded and cut into 1 in pieces

1 (15 oz.) can coconut milk

salt & pepper to taste

1 tablespoon chopped sage (i didn't have this and i thought it was still good)

3/4 pound dried elbow macaroni (i used penne b/c that's all i had)

1/2 cup chopped toasted walnuts

1/2 cup bread crumbs

Method

Prehead oven 350. Lightly oil a 9x13 in casserole dish, set aside

Heat oil in med pot over med heat. Add onions and cook, stirring often, unstil softened, 5-7 min. Add squash, cocount milk, s & p and bring to a boil. Cover, reduce heat to med low and simmer until squash is tender, about 20 min. Stir in sage & simmer 1 min more. (This part can be made ahead, up to 1 day in advance).

Meanwhile, brin ga large pot of salted water to a boil. Add macacroni (or other pasta) and cook until tender but still firm, about 8 min. Rince in cold water, drain and transfer to a large bowl. Transfer squash mixture to bowl with macaroni. Add walnuts, s&p and toss to combine.

Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.

Serves 8