¾ pound elbow macaroni dry
1 large yellow onion, thinly sliced
1 pumpkin (about 2 pounds), peeled, seeded and cut into 1 inch pieces
2 tablespoons olive oil
1 (15 ounce) can coconut milk
1 tablespoon of sage
½ cup chopped toasted walnuts
½ cup of breadcrumbs
Salt and pepper to taste
Preheat oven to 350 ° F. Lightly grease a 9 – x 13-inch pan and set aside.
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to 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 prepared in advance up to 1 day in advance.)
Meanwhile, bring a large pot of salted water to boil. Add the macaroni and cook until tender but firm, about 8 minutes. Rinse with cold water, drain well and transfer to large bowl. Transfer the pumpkin mixture into a bowl of macaroni. Add nuts, salt and pepper and mix. Transfer to prepared dish and cover with bread crumbs. Bake until golden and hot throughout about 30 minutes.