- Acorn squash (1 big or 2 small) OR 1 big butternut squash
- 1 lb elbow macaroni
- 2 Tbsp nutritional yeast (or more, to taste)
- Adobo seasoning mix (or whatever you have from: chili powder, cumin, garlic powder, salt, pepper, paprika) to taste
- About 1 Tbsp mustard or vinegar
- A cup of cheese-like shreds (optional, VioLife recommended)
- Heat oven to 400°F. Cut the squash in half lengthwise and scoop out seeds. If using butternut sqash, peel and cube to 1 inch cubes
- Place the squash halves cut side down on a baking sheet/dish and roast for about 35 minutes, until tender when pierced with a fork
- Let the squash cool, then scoop out the flesh
- Meanwhile, cook the macaroni according to package directions. Reserve about a cup of the cooking water.
- Drain the macaroni and put it back in the pot. Add squash and stir together. It will probably be too thick; add cooking water as necessary to form a sauce
- Stir in the rest of the ingredients; taste and adjust seasoning
- Adapted from this recipe
- The original recipe calls for roasting the squash in the microwave. I've tried that several times but never get a consistent result. The inside gets overcooked and the outside is still raw. The oven takes more time but is much better.