Coconut & Butternut Pasta Casserole

By keenan

Ingredients

• 1 butternut squash, chopped
• 1 1/2 cup pasta shells (dry)
• 1 can (15 oz.) chickpeas
• 1 cup coconut water
• 1/2 cup coconut flour
• salt (to taste)
• note: Try adding in broccoli for contrasting color/texture

Details

Adapted from hungryhungryhippie.com

Preparation

Step 1

1. Dice butternut squash and put in slow cooker with coconut water. Cook for 4 hours.

(you could freeze the squash at this point to use again later)

2. If you froze the squash... after a couple hours thaw time the frozen squash will begin to puree. If you didn't freeze the squash, mash lightly so it will puree in crockpot.

Return it to crockpot and add chickpeas and coconut flour and let it cook for another hour. The flour thickened up the squash and absorbed the excess liquid perfectly.


3. Cook pasta and add it to the squash. Pour into casserole dish and serve.