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A New Mac Dish

Sure kids love mac & cheese, but sometimes it’s great to shake up the menu a bit. Try this elbow macaroni dish that offers a crunchy topping and surprise – veggies and coconut milk. The coconut milk makes the dish creamy and if you cut the butternut squash small, the kids will hardly know it’s there.

Butternut Squash & Macaroni Casserole

Ingredients

2 tablespoons olive oil

1 large yellow onion, thinly sliced

1 butternut squash (about 2 pounds), peeled, seeded
and cut into 1-inch pieces

1 (15 ounce) can coconut milk

Salt and pepper to taste

1 tablespoon chopped sage

3/4 pound dried elbow macaroni

1/2 cup chopped toasted walnuts

1/2 cup breadcrumbs

Directions

1. Preheat oven to 350 degrees.

2. Lightly oil a 9 x 13 inch casserole dish; set aside.

3. Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, five to seven minutes.

4. 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.

5. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)

6. Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until tender but still firm, about eight minutes. Rinse in cold water, drain well and transfer to a large bowl.

7. Transfer squash mixture to bowl with macaroni. Add walnuts, salt and pepper and toss to combine. Transfer to prepared dish and top with breadcrumbs.

8. Bake until just golden brown and hot throughout, about 30 minutes.

Nutritional Info: Per Serving: 430 calories (170 from fat), 19g total fat, 9g saturated fat, 0mg cholesterol, 210mg sodium, 54g carbohydrate (6g dietary fiber, 5g sugar), 11g protein.

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