Squashed Macaroni

Favorites

RECIPE INDEX

Pan Apple Pancakes
There are few things more evocative of winter than the smell of maple syrup and pancakes. Try this apple variation to make warm, wintery memories.


	Almond Crusted Salmon
	Pine Nut Sage Spaghetti Squash
	Millet Chili

All StatesAlabamaAlaskaArizonaArkansasCaliforniaColoradoConnecticutDCDelawareFloridaGeorgiaHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaRhode IslandSouth CarolinaSouth DakotaTenneseeTexasUtahVermontVirginiaWashingtonWest VirginiaWisconsinWyoming

By Cathe Olson

squashed macaroni 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