INGREDIENTS
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2 tablespoons olive oil
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1 large yellow onion, thinly sliced
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1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
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1 can coconut milk
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Salt and pepper to taste
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1 tablespoon chopped sage
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3/4 pound dried elbow macaroni
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1/2 cup chopped toasted walnuts
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1/2 cup bread crumbs