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Raciónes: 6

Ingredientes

Cost per serving $0.18 view details
  • 1 x Butternut squash, unpeeled, cut into 2-inch cubes, seeds removed
  • 1/4 c. White miso
  • 1/4 c. ,water, warm
  • 1/4 c. Nutritional yeast flakes
  • 2 Tbsp. Raw tahini
  • 3 Tbsp. Tamari
  • 1/2 tsp Freshly grnd black pepper
  • 1 lb Elbow macaroni made w/o Large eggs
  • 1/2 c. Herbed bread crumbs

Direcciones

  1. Preheat the oven to 350 degrees. Lightly o8il a round 1 1/2 qt baking dish.
  2. Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the butternut squash in the steamer basket, cover and steam till the squash is tender, 25 to 20 min. Cold, andpare off the squash peel.
  3. Put half the steamed squash, the miso, warm water, yeast flakes, mustard, tahini, tamari and pepper in a blender, and blend till smooth.
  4. Meanwhile, in large pot of lightly salted boiling water, cook the macaroni till just tender, about 8 min. Drain well. Transfer to a large bowl.
  5. Add in the tahini-squash mix and the cubed squash and mix well. Transfer the macaroni mix to the baking dish. Sprinkle the top with the bread crumbs.
  6. Bake till heated through, about 20 min. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 34g
Recipe makes 6 servings
Calories 57  
Calories from Fat 28 49%
Total Fat 3.39g 4%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 884mg 37%
Potassium 64mg 2%
Total Carbs 4.81g 1%
Dietary Fiber 1.2g 4%
Sugars 0.87g 1%
Protein 2.71g 4%
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