kalikshama
Posts: 14805
Joined: 8/8/2010
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Instead of 12 oz wheat macaroni, I use 8 oz quinoa elbows.
Squasharoni
Ingredients
- 2-1/2 tablespoons olive oil
- 1-1/2 cups sliced onions
- 5 cups peeled cubed butternut or buttercup squash (approximately 1 large medium squash)
- 1/2 cup water
- 1 teaspoon salt, divided
- 12 ounces dried elbow macaroni pasta
- 1/3 cup tahini
- 1 tablespoon white miso
- 1 tablespoon umeboshi vinegar (can sub lemon juice or mild vinegar)
- 1 teaspoon tamari
- 1/3 cup chopped walnuts
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried oregano
- 3/4 cup dried whole-grain bread crumbs
Preparation
Squash and Onions
In a large, deep ovenproof skillet, heat 1-1/2 tablespoons of the oil and sauté the onions for 3 - 5 minutes or until translucent.
Add the squash and water and bring to a boil. Add 1/2 teaspoon of the salt.
Reduce heat to medium, cover, and cook for 20-25 minutes, or until the squash is soft.
Do not drain.
Mash with a potato masher.
Pasta
In a large saucepan, cook the pasta in boiling water until tender but still firm.
Drain, rinse, and set aside
Preheat oven to 375°F.
Everything Else
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.
Top with the bread crumbs and bake for 20 minutes.
Serve immediately.
< Message edited by kalikshama -- 10/1/2012 5:53:37 PM >
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