5 cups peeled butternut or other winter squash
12 ounces elbow or other pasta
2 1/2 Tablespoon olive oil
1 1/2 cup chopped onions
1/2 cup water
1 teaspoon salt
1/3 cup tahini
1 Tablespoon white miso
1 Tablespoon umeboshi or apple cider vinegar
1 teaspoon soy sauce
1/3 cup chopped walnuts (optional)
fresh parsley, oregano and bread crumbs (optional)
COOK pasta and drain.
SAUTE onions in olive oil until transluscent, add squash, salt and water. Bring to boil and then turn down to simmer and cook until squash is soft.
PREHEAT oven to 375. MIX remaining ingredients and add to mashed or pureed squash and noodles. Sprinkle on optionals and bakd 20 minutes until warm throughout.