*  Exported from  MasterCook  *
 
                           MACARONI AND NO-CHEESE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
    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
  
 
 
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