Directions:
- Preheat oven to 350. Lightly oil 9 x 13 baking dish.
- Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
- Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
- Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
- Combine squash mixture, macaroni, and walnuts.
- Transfer to greased baking dish and top with bread crumbs.
- Bake until golden brown, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.4 Kcal (826 kJ) | ||
| Calories from fat | 90.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 15% | |
|---|---|---|---|
| Sodium | 35.01mg | 1% | |
| Potassium | 482.79mg | 10% | |
| Total Carbs | 25.38g | 8% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 24.3mg | 40% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.1mg | 11% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 123.07 Kcal (515 kJ) | ||
| Calories from fat | 56.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 15% | |
|---|---|---|---|
| Sodium | 21.83mg | 1% | |
| Potassium | 300.99mg | 10% | |
| Total Carbs | 15.82g | 8% | |
| Sugars | 1.72g | 11% | |
| Dietary Fiber | 2.54g | 16% | |
| Protein | 3.09g | 10% | |
| Vitamin C | 15.1mg | 40% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 1.3mg | 11% | |
| Calcium | 46.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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