Butternut Squash Pasta

I love squash. I am of the opinion that one can never have too many squash recipes. So when I found this one at  roxetta blogspot, I knew I had to try it. My daughter, who doesn't particularly like squash agreed with me that this smelled divine while cooking. It combines some of my favorite flavors- coconut milk, squash and sage.

The only changes I made to the original recipe were using dried sage since I didn't have fresh on hand, and I left out the breadcrumbs, I'm not fond of them. When I make this again I will make a few more changes- I will add a few cloves of minced garlic and substitute a red onion for the yellow one to give it more flavor. I may add  a dash of red pepper flakes and a sprinkle of parmesan cheese on top also. The original dish was just a little too bland and sweet for me. This was also the rare occasion that I used white pasta. I like to use seashell pasta once in a while but haven't been able to find a good whole grain one, so next time I will go back to using whole grain elbows.  Here is what I did, the original recipe is linked above.

Butternut Squash Pasta

1 butternut squash, peeled and cut into 1'' cubes

1 yellow onion, diced

1 15 oz. can coconut milk

1 tsp. dried sage

1 tsp. sea salt

black pepper to taste

1 1b. pasta

1/2 c. toasted walnuts

Preheat oven to 350, oil or butter a casserole dish.

In 1 T. olive oil, saute onion, cover and sweat 10 min. till tender. Add coconut milk, squash, salt. pepper and sage. Bring to a boil, reduce heat and simmer covered for about 20 min. till squash is tender.

Meanwhile cook and then drain pasta. Stir in squash mixture and walnuts, pour into casserole and bake till heated through, about 15 min.