Vegan Butternut Squash Casserole

In the summer, we end up with so much produce from friends and farmers markets, that we like to come up with new ways to make traditional southern comfort food vegan - with a twist.

Ingredients                

• 2 tablespoons olive oil
• ²⁄₃ cup yellow onion, chopped
• 2 lbs butternut squash, cut into 1-inch pieces
• 1 (13 1/2 ounce) can coconut milk
• salt & pepper
• 1 tablespoon ground sage
• ³⁄₄ cup whole wheat elbow macaroni
• ¹⁄₂ cup walnuts, chopped
• ¹⁄₂ cup breadcrumbs

Directions

1. Preheat oven to 350. Lightly oil 9" x 13" baking dish.
2. Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
3. 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).
4. Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
5. Combine squash mixture, macaroni, and walnuts.
6. Transfer to greased baking dish and top with bread crumbs.
7. Bake until golden brown, about 30 minutes.