Macaroni and No-Cheese
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 Freshl...
Ingredients
- 1butternut squash -- unpeeled,
- 1/4cup -- water, hot
- 1/4cup nutritional yeast flakes
- 2tbsp raw tahini
- 3tbsp tamari
- 1/2tsp freshly ground black pepper
- 1lbelbow macaroni made w/o eggs
- 1/2cup herbed bread crumbs
Directions
- 1
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
- 2
Lightly o8il a round 1 1/2 quart baking dish
- 3
Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil
- 4
Put the butternut squash in the steamer basket, cover and steam until the squash is tender, 25 to 20 minutes
- 5
Cool, andpare off the squash peel
- 6
Put half the steamed squash, the miso, hot water, yeast flakes, mustard, tahini, tamari and pepper in a blender, and blend until smooth
- 7
Meanwhile, in large pot of lightly salted boiling water, cook the macaroni until just tender, about 8 minutes
- 8
Drain well