Vegan Butternut Squash Casserole

Recipe by chef32498205
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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 23
    cup yellow onion, chopped
  • 2
    lbs butternut squash, cut into 1-inch pieces
  • 1
    (13 1/2 ounce) can coconut milk
  • salt & pepper
  • 1
    tablespoon ground sage
  • 34
    cup whole wheat elbow macaroni
  • 12
    cup walnuts, chopped
  • 12
    cup breadcrumbs
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DIRECTIONS

  • Preheat oven to 350. Lightly oil 9" x 13" baking dish.
  • Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
  • Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
  • Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
  • Combine squash mixture, macaroni, and walnuts.
  • Transfer to greased baking dish and top with bread crumbs.
  • Bake until golden brown, about 30 minutes.
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