|Squasharoni, a great substitute for macaroni cheese|
|Warming, comforting and a favourite with kids|
Anyway, we tried it and liked it as much as it’s name!
This recipe is adapted from the Kripaulu Centre Cook Book
12 ounces dried elbow macaroni pasta (we used rice or corn pasta)
2 tbsp olive oil
1 stalk celery, finely chopped
5 cups butternut squash, peeled and cubed
1/2 cup water
1 tsp salt, divided
1/3 cup tahini
1 tbsp umeboshi vinegar
1 tsp tamari
1/3 cup chopped walnuts
1/2 tbsp dried parsley
1/2 tbsp dried oregano
Preheat oven to 375 F
- In a large saucepan, cook the pasta in boiling water until tender but firm. Drain, rinse and set aside.
- In a large deep ovenproof skillet, heat 1.5 tbs of the oil and saute the celery for 3-5 minutes or until soft. Add the squash and water and bring to a boil. Add 1/2 tsp of the salt. Reduce heat to medium, cover and cook for 15 – 20 minutes or until the squash is soft.
- In a small bowl stir together the tahini, miso, vinegar, tamari, and remaining salt. Add the tahini mixture to the squash and mix together until creamy.
- Add the reserved pasta, remaining oil, the walnuts, parsley and oregano, bake for 20 minutes.
Serve with kale, veggie sausages and green tomato chili sauce.