Squashed Macaroni

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

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.

Toss hot sauce gently with hot pasta until evenly mixed. Pour into a serving bowl. Sprinkle minced walnuts evenly over the top.

Yield: 6 to 8 servings