| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegan |
Main dish, Pasta, Vegan, Vegetarian |
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 |
T |
Raw tahini |
| 3 |
T |
Tamari |
| 1/2 |
t |
Freshly ground black pepper |
| 1 |
lb |
Elbow macaroni made w/o eggs |
| 1/2 |
c |
Herbed bread crumbs |
INSTRUCTIONS
Preheat the oven to 350 degrees. Lightly o8il a round 1 1/2 quart
baking dish. 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 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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