1 medium sized butternut squash, peeled and cubed
2 cups elbow macaroni
non-stick cooking spray
2 tablespoons light miso
2 tablespoons sesame tahini
1 cup petite peas
1/2 cup vegan bread crumbs
1. Place squash in a pot of water and bring to a boil. Remove the squash when it is soft. You should be able to stick a fork through it. Use the same water to boil your macaroni according to package directions. Spray baking dish with nonstick spray.
2. While the macaroni is cooking, prepare the "no cheese" sauce in a blender. Add some of the squash to a blender and add the tahini and miso. Blend until smooth. Add the rest of the squash and finish blending. Add more tahini or miso if needed. I add more or less to my taste.
3. Pre-heat your oven to 425 degrees Fahrenheit. Drain the macaroni, place in prepared baking dish or casserole dish Add the squash sauce and the peas and mix until all the macaroni is coated.
4. Sprinkle the bread crumbs over the top and bake for about 30 minutes or until the bread crumbs are toasted.
The butternut squash gives this recipe that "cheese" look and tastes great.