Vegan Butternut Squash Casserole

"from Whole Foods"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
9
Serves:
8
Advertisement

ingredients

  • 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
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Delicious!!!! Even with minor modifications, this is a fabulous recipe. I used 1 butternut squash and 1 acorn squash peeled and sliced in food processor; 2 ladels of hot water and a splash of soy milk was added to the coconut milk; 2 cups of whole wheat rigitoni; and pakno breadcrumbs. Yum, yum, yum!!!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes