MacAroni and No-Cheese

• 1 each butternut squash unpeeled, cut into 2inch cubes, seeds removed
• 1/4 cup white miso paste
• 1/4 cup water hot
• 1/4 cup nutritional yeast flakes
• 2 tablespoons tahini (sesame paste) raw
• 3 tablespoons soy sauce, tamari
• 1/2 teaspoon black pepper freshly ground
• 1 lb pasta, elbow macaroni made without eggs
• 1/2 cup seasoned dry bread crumbs

1. Preheat the oven to 350F (180C).
2. Lightly oil a round 1 1/2 quart baking dish.
3. Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.
4. Put the butternut squash in the steamer basket, cover and steam until the squash is tender, 25 to 20 minutes.
5. Cool, and pare off the squash peel.
6. Put half the steamed squash, the miso, hot water, yeast flakes, mustard, tahini, tamari and pepper in a blender, and blend until smooth.
7. Meanwhile, in large pot of lightly salted boiling water, cook the macaroni until just tender, about 8 Drain well.
8. Transfer to a large bowl.
9. Add the tahini-squash mixture and the cubed squash and mix well.
10. Transfer the macaroni mixture to the baking dish.
11. Sprinkle the top with the bread crumbs.
12. Bake until heated through, about 20 minutes.
13. Serve immediately.

butternut squash, white miso paste, water, nutritional yeast, tahini, soy sauce, black pepper, pasta, bread crumbs

Taken from recipeland.com/recipe/v/macaroni-no-cheese-38700 (may not work)