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
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Ingredients
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16 ounces
macaroni elbows
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2 cups
butternut squash
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1 cup
sweet potato
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1 cup
coconut milk
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1
garlic clove
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1/2 teaspoon
dried basil
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1/2 teaspoon
dried parsley
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1 pinch
salt + pepper
Directions
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Preheat oven to 425F.
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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.
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Cut the sweet potato short ways the same thickness.
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Roast them both on a baking sheet for 30-40 minutes.
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Meanwhile, cook macaroni.
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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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