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Pasta and Squash Casserole

Add cubed chicken to this hearty dish for more protein and a one-pot meal.

Serves 8

Ingredients
2 Tablespoons NOW Certified Organic Extra-Virgin Olive Oil*
1 large yellow or Vidalia onion, thinly sliced
1 butternut squash (about 2 lbs.), peeled, seeded and cut into 1-inch pieces
1 can (15 oz.) regular (not light) coconut milk
Salt and pepper, to taste
1 Tablespoon chopped sage
1/2 lb. uncooked elbow macaroni
1 cup chopped NOW Walnuts*
1/2 cup Italian-flavored bread crumbs
Optional: 1 lb. precooked and cubed chicken
Optional: 1 cup each of other winter vegetables of your choice, such as cauliflower or Brussels sprouts.

*NOW ingredients available at your local health food store

  1. Preheat oven to 350°F.
  2. Lightly oil a 9- x 13-inch casserole dish with olive oil or coconut oil; set aside.
  3. Heat oil in a medium pot over medium heat.
  4. Add onions and cook, stirring often, until softened, 5 to 7 minutes.
  5. Add squash, coconut milk, salt and pepper and bring to a boil.
  6. Add other winter vegetables of your choice, such as cauliflower or Brussels sprouts.
  7. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes.
  8. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)
  9. Meanwhile, bring a large pot of salted water to a boil.
  10. Add pasta and cook until tender but still firm, about 8 minutes.
  11. Rinse in cold water, drain well and transfer to a large bowl.
  12. Transfer squash mixture to bowl with pasta.
  13. Add walnuts, salt and pepper and toss to combine.
  14. Add precooked chicken chunks for additional protein and a one-pot meal.
  15. Transfer to prepared dish and top with bread crumbs.
  16. Bake until just golden brown and hot throughout, about 30 minutes.
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