MacAroni & No-Cheese
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
unpeeled, cut into 2inch cubes, seeds removed |
*
|
| ¼ | cup |
white miso paste
|
*
|
| ¼ | cup |
water
hot |
|
| ¼ | cup |
nutritional yeast flakes
|
*
|
| 2 | tablespoons |
tahini (sesame paste)
raw |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | lb |
pasta, elbow macaroni
made without eggs |
*
|
| ½ | cup |
seasoned dry bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
butternut squash
unpeeled, cut into 2inch cubes, seeds removed |
*
|
| 59 | ml |
white miso paste
|
*
|
| 59 | ml |
water
hot |
|
| 59 | ml |
nutritional yeast flakes
|
*
|
| 3E+1 | ml |
tahini (sesame paste)
raw |
|
| 45 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | lb |
pasta, elbow macaroni
made without eggs |
*
|
| 118 | ml |
seasoned dry bread crumbs
|
|
Directions
Preheat the oven to 350℉ (180℃). Lightly oil a round 1½ 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.
