Forgot to take a picture of the whole deal, sorry. So I’m going to post the recipe that I did, because it is pretty drastically different from the one in Veganomicon. For starters, mine isn’t vegan. Oops.
Anyway, here we go:
- Four handfuls of whole wheat penne (Sorry, that’s how I measure. I figure a handful is about a serving).
- 1 15 ounce can of pureed butternut squash (See, I didn’t even use pumpkin!)
- 1/4 cup part-skim ricotta cheese (You could use whole or even fat free probably)
- 4 – 5 sage leaves, chopped (Do you want me to stop writing things in parentheses now?)
- 1 T brown sugar
- 2 -3 T soy milk
- 1/2 cup bread crumbs
- Handful of walnuts
- 1/2 cup grated parmesan cheese
- Couple shakes of paprika and cayenne pepper
- Salt and pepper
Cook the pasta. In the meantime, heat the can of butternut squash and add the ricotta, brown sugar, soy milk, 3/4 of the sage, 1/4 cup of parmesan cheese and some salt, pepper, paprika and cayenne. In a bowl, combine the breadcrumbs, the remaining sage, and the chopped walnuts. When the pasta is done (take it out a little early), mix it with the butternut squash, then spread in a pan and top with the breadcrumb mixture. Add the rest of the parmesan cheese on top. Bake for 20 – 25 minutes at 350.
And there we go. This was kind of like macaroni and cheese, but without the cheese. Or at least without so much cheese. Parmesan isn’t really cheesy, in my opinion.
I have to scan a bunch of things for work now, which takes about four times as long as it should because Jack is absolutely enthralled by the noise the scanner makes and so he gets in the way and paws at it and tries to bite it. It’s fun.