This is my nephew’s most favorite dish! So when I found a beautiful organic butternut squash at Whole Foods today (still in season?!) I had to make it tonight. It is such a kid friendly dish and Luke could not get enough!
I make this as a casserole* (think baked mac) as well as a sauce for smaller portions, it depends on what is happening that day.
1 small butternut squash, peeled, diced (approx. 2lbs.)
1 small onion, diced
1 can coconut milk
1/2 tbsp chopped sage
S and P
1/2 cup chopped walnuts, chopped
Bag of brown rice macaroni pasta
Preheat the oven to 375. Chop the walnuts and toast them, about 7 minutes.
Chop the onions, and saute in olive oil and salt. Seed, peel and chop the butternut squash. When the onions are translucent, add the butternut squash, coconut milk, salt and pepper. Bring to a boil, then reduce to a simmer. Cook for ten minutes. Chop the sage, add it to the mixture, and cook for 5 more minutes. It is done when the squash is soft.
Get the pasta going.
Using an immersion blender, whip up the mixture into a thick sauce. Drain the pasta, add the butternut squash sauce and mix well. To serve, top each dish with the toasted walnuts. Enjoy!
*To make this as a casserole, mix the sauce and the macaronis and turn out the whole mixture into a casserole dish. Bake at 350 for 15 minutes. Top with the toasted walnuts to serve.