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

Preparation method

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.

Recipe terms for this post:

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