Friday, 13 September 2013

Butternut and Macaroni Bake

I've been trying out new recipes that are either vegetarian or vegan, just for something different. I found this app on Itunes and downloaded it to my Ipad called "Whole Food Market Recipes" and it's full of really healthy dinners, snacks and desserts. I thought I'd try out the Butternut Squash (pumpkin) and Macaroni Casserole. I used rice macaroni instead of wheat macaroni and rice crumbs instead of bread crumbs to make it wheat free and it turned out so yummy, MJ went back for more which is sure sign it tastes good. 
2 tbsp
olive oil
1 large
yellow onion, thinly sliced
butternut pumpkin (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 can (15 oz)
coconut milk
Salt and pepper to taste
1 tbsp
chopped sage
3/4 lb
dried elbow macaroni (I used rice macaroni)
1/2 cup
chopped toasted walnuts
1/2 cup
bread crumbs (I used rice crumbs)

Preheat oven to 350°F. Lightly oil a 9- x 13-inch casserole dish; set aside.

Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)

Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until tender but still firm, about 8 minutes. Rinse in cold water, drain well and transfer to a large bowl. Transfer squash mixture to bowl with macaroni. Add walnuts, salt and pepper and toss to combine. Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.
Check out the website here
Here's how mine turned out. 

Ready for the oven


  1. Hi Sis, looking good. Practising your veggie cooking before I come over next year?! Here is a great website I use all the time you might like too:

    1. Thanks I'll check that website out.


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