Thursday, October 7, 2010

Butternut Squash and Macaroni Casserole

I had some butternut squash left from making (yet another) butternut squash soup the other night and was looking for something interesting to do with it. I love butternut squash, especially in the fall. It's packed with vitamin A (457% of the RDA in a cup!), vitamin C, and even a little bit of Iron. Plus, it's pretty. I came across this recipe on the Whole Foods website. I stayed mostly true to the recipe, but I used light coconut milk, whole wheat macaroni and added some sliced mushrooms. It was a tiny bit bland, so I also added a little chili powder and more sage.It was good and a great fall meal. It would be perfect for a potluck or a slew of kids (and daddies. G2 loved this). It obviously makes a boat load!

Graham enjoyed it and the mixed green salad dressed with rice vinegar and olive oil (a nice contrast to the casserole). He especially like the 'puple' red lettuce leaves.

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