Fall

Easy Macaroni & Veggies

January  4, 2016
Photo by Amanda Nicole Smith
Author Notes

An easy macaroni dish with a decadent creamy vegetable sauce made from roasted sweet potatoes, butternut squash, coconut milk, and a few spices and herbs. —Amanda Nicole Smith

  • Serves 8
Ingredients
  • 16 ounces macaroni elbows
  • 2 cups butternut squash
  • 1 cup sweet potato
  • 1 cup coconut milk
  • 1 garlic clove
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1 pinch salt + pepper
In This Recipe
Directions
  1. Preheat oven to 425F.
  2. Cut the stem off butternut squash, peel off skin, and cut in half long ways. Cut short ways, a little less than an inch thick.
  3. Cut the sweet potato short ways the same thickness.
  4. Roast them both on a baking sheet for 30-40 minutes.
  5. Meanwhile, cook macaroni.
  6. Let the roasted vegetables cool for a few minutes, blend all of the sauce ingredients together and pour over the macaroni.

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