a recipe at WholeFoodsMarket.com, which was good but went in a different direction and the spices didn't seem to quite fit.
I made this for our Thanksgiving gathering of 10, and it was a big hit. I expect to use light coconut milk next time and hope it won't affect the overall yumminess too much.
- 12 oz elbow macaroni
- 1/4 cup Earth Balance margarine
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 pounds butternut squash, peeled and cut into 1" cubes
- 1 15-oz can coconut milk
- 1-1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup dried pears, diced
- 1/2 cup bread crumbs
- 1 tbsp (packed) brown sugar
- 1/2 cup roasted salted pecans, chopped
Meanwhile, saute onion in margarine until soft, 5-7 minutes. Add garlic and saute 1 minute more. Add squash, coconut milk, salt and pepper, and bring to a boil. Cover, reduce heat to medium low, and simmer until squash is tender, about 20 minutes.
Add cooked, drained macaroni and dried pears, and stir well. Pour into oiled 9" x 13" casserole dish, or two oiled 8" or 9" casserole dishes. Combine bread crumbs with brown sugar and pecans, and sprinkle mixture over top. Bake until just golden brown, 25-30 minutes.
Small shells work fine, too, if you don't have macaroni. If you've got raw pecans, saute them for 5-10 minutes in a little margarine and salt until they start to darken, then drain on a paper towel before chopping.