Squashed Macaroni

2 cups cooked winter squash (butternut, hubbard, pumpkin, etc.) fresh or frozen
1 1/2 cups milk (plant or animal)
1 tablespoon miso
2 tablespoons tahini
1 tablespoon nutritional yeast flakes (lots of B vitamins, tastes cheesy);
1/2 teaspoon sea salt
Black pepper to taste
1/4 teaspoon ground nutmeg
1/4 cup minced fresh parsley
1 pound whole grain elbow macaroni, cooked
1/2 cup walnuts, minced or ground

Puree squash, milk, miso, tahini, nutritional yeast, salt, pepper, nutmeg, and parsley in blender or food processor until smooth. Pour sauce into medium-size pan, and warm over low heat while pasta cooks.

NOTES: You can leave out the miso and cut back on the tahini if you choose to. You may also use cashews in place of the walnuts, and ground the cashews and mix them into the sauce while warming to give it more thickness.