Vegetarian

Squashed Macaroni

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<p>Cathe Olson is the author of <em>The Vegetarian Mother's Cookbook</em> and <em>Simply Natural Baby Food</em> available at <a href="http://www.simplynaturalbooks.com/" target="_blank">www.simplynaturalbooks.com</a></p>

By Cathe Olson

This sweet, creamy sauce is made from winter squash—a good source of vitamin A. The tahini, parsley, and kelp add calcium. It’s a nutritious alternative to cheese or tomato sauce.

2 cups cooked winter squash (butternut, hubbard, pumpkin, etc.)
1 1/2 cups milk (dairy or non-dairy)
1 tablespoon miso
2 tablespoons tahini
1 tablespoon nutritional yeast flakes
1/2 teaspoon sea salt
Black pepper to taste
1/4 teaspoon ground nutmeg
1/4 cup minced fresh parsley
1 pound whole grain elbow macaroni, cooked
1/2 cup walnuts, minced


<p>Puree squash, milk, miso, tahini, nutritional yeast, salt, pepper, nutmeg, and parsley in blender or food processor until smooth. Pour sauce into medium-size pan, and warm over low heat while pasta cooks.</p> <p>Toss hot sauce gently with hot pasta until evenly mixed. Pour into a serving bowl. Sprinkle minced walnuts evenly over the top.</p> <p>Yield: 6 to 8 servings</p>