Sunday, January 10, 2010
Baked Ziti with Winter Squash and a Chestnut Cream Sauce
Roast 2 cubed winter squash with 1 chopped yellow onion, a good amount of fresh sage, olive oil, and s&p at 475' until caramelized; about 45 minutes. Then mash into a casserole dish.
Boil up some ziti, al dente. Mix into the casserole dish with the squash.
Puree 2 cups of roasted chestnuts with unsweetened non-dairy milk, a few cloves of garlic, a touch of tamari, a teaspoon or two of brown mustard, 2 or 3 tablespoons of nutritional yeast, and a dash of Spanish paprika.
Spread over the ziti and squash, cover in tinfoil and bake for 15-20 minutes until hot and creamy.
Serve HOT and enjoy this winter-y Vegan delight.