Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. lightly oil 9" x 13" baking dish. heat oil in medium pot/large skillet over medium heat. add onions and cook until softened, 5-7 minutes. add squash, coconut milk, salt and pepper and bring to a boil. cover and reduce heat to medium low for 20 minutes. in separate pot, cook macaroni al dente (~5 minutes). add in sage to butternut squash mixture and cook 1 more minute. mash some, but not all, of the squash pieces. combine squash mixture, macaroni, and walnuts. transfer to greased baking dish and top with bread crumbs. bake until golden brown, about 30 minutes.

Target recipe: cut in half lengthwise butternut squash; clean out bowl. wrap in foil; bake in 350 degrees oven until soft. cool; scoop out squash with teaspoon to measure 2 cups. combine all ingredients, mixing well. pour in a lightly greased 1 quart casserole. bake at 350 degrees for 1 hour or until set.