キャンディス・クマイさんのインスタグラム写真 - (キャンディス・クマイInstagram)「♥️creamy🧀butternut macaroni made w pantry staples + meal prep for the whole week! Serves 8 INGREDIENTS 1 medium squash, peeled, halved, seeded, and chopped into 1-inch cubes (1 can pumpkin or butternut squash//yams work too!) 4-6 garlic cloves, 2 sprigs fresh thyme (optional) 1 1/2 cans, 13.5 oz can coconut milk 3 tablespoons organic miso paste 4 cups pasta shells or penne, cooked and drained 1⁄4 cup plus 2 tablespoons nutritional yeast or your fave cheese Coconut oil or olive oil cooking spray, for the pan Herbed Bread Crumb Topping Ingredients: 1/2 cup bread crumbs 1 tablespoon granulated garlic powder 1/4 teaspoon sea salt 1/2 cup finely chopped kale or parsley leaves 2 tablespoons nutritional yeast (optional) DIREX Preheat the oven to 375 F. coat a 9×13-inch pan with cooking spray. In a large saucepan, combine the squash//pumpkin, garlic cloves, thyme sprigs, salt, and coconut milk. Cook over medium heat, uncovered, stirring occasionally, and making sure the pumpkin/squash is submerged. Simmer until fork-tender, about 30 minutes. Remove and discard the thyme sprigs. Carefully place the squash mixture in a blender. Add in miso paste and purée until all velvety smooth. Meanwhile, cook the pasta until al dente. Drain and rinse with cool water, remove all excess liquid. Spread the pasta in the prepared pan, and pour the squash/pumpkin–coconut milk purée over the pasta. Gently fold in the nutritional yeast or cheese and mix well to combine, ensuring that all noodles are coated. Cover the dish with aluminum foil and place in preheated oven. Bake for about 30 minutes, or until bubbly and cooked through. In a small bowl, combine the ingredients for the topping. Remove from the oven, uncover, and sprinkle the top with the herbed bread-crumb topping, followed by a sprinkle of the remaining 2 tablespoons nutritional yeast. Transfer to the broiler for 2 to 3 minutes」4月30日 0時38分