| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish, Pasta |
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 |
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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