Prep time: 10 minutes

Cook time: 30-45 minutes

Serves 2-3

Gluten-free, Oil-free

If heaven to you is coconut, sage and creamy butternut squash all nestled into a warm bed of lovely macaroni pasta, then say hello to heaven! Oh, and because you’ve been so good, we’ve topped it with toasted walnuts.


  • 1 large yellow onion, thinly sliced
  • 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces (or cubed frozen)
  • 1 cup non-dairy milk (coconut or almond)
  • 3 Tbls. finely shredded coconut
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh sage or 1 tsp. sage powder
  • 3/4 pound elbow macaroni of your choice (I used brown rice pasta)
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup Panko bread crumbs


  1. Preheat the oven to 350°F. and prepare an 8×8-inch baking dish with parchment or lightly oil.
  2. Heat a medium saucepan over medium heat. Add onion and cook, stirring often until softened, 4 to 6 minutes. Add squash cubes, plant milk, shredded coconut, salt and pepper and bring almost to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 15 minutes. If using frozen cubes, defrost first, then add them to the pan, cover and simmer for just 10 minutes.
  3. Stir in sage and simmer 1 minute more. (This part of the recipe can be made a day in advance.)
  4. Bring a large pot of water to a boil. Add macaroni and cook until tender but still firm, about 8 minutes, or follow package instructions.
  5. Drain well and transfer to a large bowl. Transfer squash mixture to the bowl with macaroni. Add walnuts and toss to combine. Transfer to the prepared dish and top with Panko crumbs. Bake until just golden brown, about 30 minutes.