I Can't Believe It's Not Mac & Cheese!

I know, it looks like a mac & cheese, but it's not!

Just when I thought I was perhaps over my casserole kick, along comes this recipe for a Butternut Squash & Macaroni Casserole that pulls me right back in. Man, I can't resist a good casserole.

This recipe is surprising because the cream base is actually coconut milk. The coconut flavor becomes very subtle after baking, and is a fantastic complement to the butternut squash and onions. After sauteing the onions until they soften, you simmer the squash in coconut milk until the squash softens. It becomes a thick, creamy, milky sauce base for the macaroni. And did I mention this isn't a mac & cheese?

One note about this recipe: the bread crumbs on top didn't brown, and I didn't want to keep the casserole in the oven any longer for fear that it would dry out. The next time I make this (and I'm sure that I will, it was so good) I would mix the bread crumbs with some olive oil and chopped herbs before topping the casserole and putting it in the oven. I might also sprinkle some fried onion pieces on top before serving.

This casserole comes out rich and creamy, somewhat sweet and savory at the same time. The toasted chopped walnuts in it add a nice crunch too. It is every bit as comforting and satisfying as a mac & cheese, without trying to be one. And now that Punxsutawney Phil predicted six more weeks of winter, I guess I'll just have to make peace with more hot casseroles to warm us up on a winter night. Actually, I'm looking forward to it.