MacAroni and No-Cheese

1 hours Prep: 10 minutes Cook: 50 minutes

130 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	each	butternut squash	unpeeled, cut into 2inch cubes, seeds removed
1/4	cup	white miso
1/4	cup	water	hot
1/4	cup	nutritional yeast flakes
2	tablespoons	tahini	raw
3	tablespoons	soy sauce, tamari
1/2	teaspoon	black pepper	freshly ground
1	lb	pasta, elbow macaroni	made without eggs
1/2	cup	seasoned dry bread crumbs

Directions

Preheat the oven to 350 degrees. Lightly oil 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, and pare 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 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.

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Nutrition Facts

Serving Size 51g

Amount per Serving

Calories 130 34% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1029mg	43%
Total Carbohydrate 18.0g	6%
Dietary Fiber 2.0g	6%
Sugars 2.0g
Protein 5.0g	11%