Macaroni & no-cheese
Yield: 6 Servings
Ingredients:
- 1 Butternut squash; unpeeled -cut into 2-inch cubes -seeds removed
- 1/4 c White miso
- 1/4 c ;water hot
- 1/4 c Nutritional yeast flakes
- 2 tb Raw tahini
- 3 tb Tamari
- 1/2 ts Freshly ground black pepper
- 1 lb Elbow macaroni made w/o eggs
- 1/2 c Herbed bread crumbs Preheat the oven to 350 degrees. Lightly o8il a round
- 1 1/2 quart baking dish.
Instructions:
Put 1 inch of water in a large saucepan with a steamer basket cover with the lid and bring to a gentle boil. Put the butternut squash in the steamer basket cover and steam until the squash is tender 25 to 20 minutes. Cool andpare off the squash peel. Put half the steamed squash the miso hot water yeast flakes mustard tahini tamari and pepper in a blender and blend until smooth. Meanwhile in large pot of lightly salted boiling water cook the macaroni until just tender about 8 minutes. Drain well. Transfer to a large bowl. Add the tahini-squash mixture and the cubed squash and mix well. Transfer the macaroni mixture to the baking dish. Sprinkle the top with the bread crumbs. Bake until heated through about 20 minutes. Serve immediately. From DEEANNE's recipe files
