Easy Macaroni & Veggies
A creamy macaroni sauce made from roasted vegetables.
Amanda Nicole Smith
butternut squash; 1 small
sweet potato; 1 small
garlic clove; small
dried parsley; or 1 sprig fresh
salt and pepper to taste.
Preheat oven to 425F.
Cut the stem off butternut squash, peel off skin, and cut in half long ways.
Cut the butternut squash short ways a little less than an inch thick.
Cut the sweet potato short ways the same thickness.
Roast them both on a baking sheet for 30-40 minutes.
Let the roasted vegetables cool for a few minutes.
Blend all of the sauce ingredients together and pour over the macaroni.
Store for up to 3 days.
Reheat by simmering an 1/8 water to a pot, add the noodles, stir, cover and wait about 2-3 minutes.