Butternut Squash Macaroni
One Medium Butternut squash1 Shallot diced
1/4 cup Soy Butter
1/4 cup Toffutti Cream Cheese
1/2 cup Almond Milk (vanilla)
1/2 teaspoon dried sage
Smatter of Brown Sugar
Salt to Tast
Pepper to Taste
3/4 Box Whole Grain Macaroni or Short noodle of your choice
Pre-heat oven to 400 degrees. Cut squash lengthwise in half and seed. Lay face down in shallow baking dish and bake for 35-45 minutes until tender (fork check). When tender flip over and bake sprinkled with brown sugar until golden brown. Scoop squash out of skin. Blend in Food processor or blender with Almond milk until smooth (use more milk if you need). Brown Shallot in pan with a little olive oil in medium sauce pan. Put squash mixture in sauce pan. Add remaining ingredients (Really just keep tasting it, adding ingredients until it taste as you would like it to. That's what I did). Stir on medium/hugh heat until nice and hot.
Pour over cooked Macaroni, stir and Serve warm! Serve with toasted, crusty whole grain loaf from Costco, for dipping in excess sauce. Yum yum yum. Makes a GREAT conference weekend lunch or dinner. Serves about 4 or less.
2 comments:
ok- just looked at the Utah Valley pics of your house. It is so amazing. I love everything and would love to have your laundry room! do you do interior design? you must. Anyway-it was nice to meet you the other night. I still can't believe eating vegan did that to you- your recipes look so yummy and your little solee is so cute!
mmm..i think i will try this one just because i LOVE squash..but if i gain 8 lbs, you are in trouble!
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