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Ingredients
- 1 x Butternut squash, unpeeled, cut into 2-inch cubes, seeds removed
- 1/4 c. White miso
- 1/4 c. ,water, warm
- 1/4 c. Nutritional yeast flakes
- 2 Tbsp. Raw tahini
- 3 Tbsp. Tamari
- 1/2 tsp Freshly grnd black pepper
- 1 lb Elbow macaroni made w/o Large eggs
- 1/2 c. Herbed bread crumbs
Directions
- Preheat the oven to 350 degrees. Lightly o8il a round 1 1/2 qt 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 till the squash is tender, 25 to 20 min. Cold, andpare off the squash peel.
- Put half the steamed squash, the miso, warm water, yeast flakes, mustard, tahini, tamari and pepper in a blender, and blend till smooth.
- Meanwhile, in large pot of lightly salted boiling water, cook the macaroni till just tender, about 8 min. Drain well. Transfer to a large bowl.
- Add in the tahini-squash mix and the cubed squash and mix well. Transfer the macaroni mix to the baking dish. Sprinkle the top with the bread crumbs.
- Bake till heated through, about 20 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 57 | |
| Calories from Fat 28 | 49% |
| Total Fat 3.39g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 884mg | 37% |
| Potassium 64mg | 2% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.87g | 1% |
| Protein 2.71g | 4% |
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