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Butternut Squash and Macaroni Casserole
WHOLE FOODS MARKET10Ingredients
70Minutes
360Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 Tbsp. olive oil (extra-, plus more for the baking dish 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 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper 1 tablespoon finely chopped fresh sage 3/4 pound whole wheat elbow macaroni 1/2 cup chopped toasted walnuts 1/2 cup whole wheat bread crumbs)
- 1 yellow onion (large, thinly sliced)
- 1 butternut squash (about 2 pounds, peeled, seeded and cut into 1-inch pieces)
- 15 oz. coconut milk
- 1/2 tsp. fine sea salt
- 1 Tbsp. chopped fresh sage (finely)
- 3/4 lb. whole wheat elbow macaroni
- 1/2 cup toasted walnuts (chopped)
- 1/2 cup whole wheat bread crumbs
- 1/2 tsp. ground black pepper
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium440mg13% |
| Protein9g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A110% |
| Vitamin C20% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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