Baked Butternut Mac & Satay Recipe

Name: Baked Butternut Mac & Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Small Butternut Squash, Peeled, Seeded And Cubed; 3/4 cups Creamy Natural Peanut Butter; 1 can (14 Oz. Can) Lite Coconut Milk; 2- 1/2 Tablespoons Sweet Chili Sauce; 1/2 teaspoons Salt; 1/2 teaspoons Garlic Powder; 1 teaspoon Ground Ginger; 1/2 teaspoons Crushed Red Pepper Flakes; 3 cups Water; 1 teaspoon Sesame Oil; 2 cloves Garlic, Pressed And Minced; 1/2 whole Red Bell Pepper, Seeded And Sliced Into Thin Strips; 1 whole Serrano Pepper, Seeded And Finely Minced; ⅔ cups Sliced Carrots; 1 cup Shredded Red Cabbage; 1 cup Shredded Kale Leaves; 12 ounces, weight Boneless, Skinless Chicken Breast, Cooked And Shredded Or Cut Into Bite-size Pieces; 1 cup Fresh Cilantro Leaves, Chopped; 4 whole Green Onions, Chopped; 1 pound Whole Grain Pasta Of Your Choice; 2 teaspoons Sesame Seeds

Servings: persons

1 whole Small Butternut Squash, Peeled, Seeded And Cubed
3/4 cups Creamy Natural Peanut Butter
1 can (14 Oz. Can) Lite Coconut Milk
2- 1/2 Tablespoons Sweet Chili Sauce
1/2 teaspoons Salt
1/2 teaspoons Garlic Powder
1 teaspoon Ground Ginger
1/2 teaspoons Crushed Red Pepper Flakes
3 cups Water
1 teaspoon Sesame Oil
2 cloves Garlic, Pressed And Minced
1/2 whole Red Bell Pepper, Seeded And Sliced Into Thin Strips
1 whole Serrano Pepper, Seeded And Finely Minced
⅔ cups Sliced Carrots
1 cup Shredded Red Cabbage
1 cup Shredded Kale Leaves
12 ounces, weight Boneless, Skinless Chicken Breast, Cooked And Shredded Or Cut Into Bite-size Pieces
1 cup Fresh Cilantro Leaves, Chopped
4 whole Green Onions, Chopped
1 pound Whole Grain Pasta Of Your Choice
2 teaspoons Sesame Seeds

1
Bring an inch (or enough to remain under the steamer basket) of water to boil in a large pot with a steamer basket inside.
2
Add squash to steamer and cook covered until very soft, about 10 minutes.
3
Remove squash from steamer and set aside.
4
Combine all sauce ingredients in a large bowl, including butternut squash, and use an immersion blender to mix well.
5
Cover the bowl with a sheet of plastic wrap and put it in the refrigerator for about 1 hour.
6
Preheat oven to 400 F. Heat sesame oil in a large skillet over medium-high heat.
7
Add garlic, peppers, carrots, cabbage and kale and saute until slightly soft, about 5 minutes.
8
Then remove from heat and set aside.
9
Spray a 9 x 12 casserole dish lightly with olive oil spray.
10
In a large bowl, mix together sauteed vegetables, pasta, chicken, cilantro, green onions, and sauce.
11
Transfer mixture to the casserole dish, making sure that all ingredients are submerged below the liquid.
12
Cover dish with aluminum foil.
13
Transfer to the oven on the middle rack to bake for about 40 minutes.
14
Remove foil and sprinkle with sesame seeds.
15
Return to oven and bake for additional 10-15 minutes, until pasta is soft.
16
Remove from oven and allow to set for 5 minutes prior to serving.
17
Nutrition Info per 1 serving: 360 calories, 19 g fat (8 g monounsaturated, 6 g polyunsaturated), 14 g protein, 30 g carbohydrates, 7 g fiber

1186

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 whole Small Butternut Squash, Peeled, Seeded And Cubed, 3/4 cups Creamy Natural Peanut Butter, 1 can (14 Oz. Can) Lite Coconut Milk, 2- 1/2 Tablespoons Sweet Chili Sauce, and more.

Yes, Baked Butternut Mac & Satay falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Butternut Mac & Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions