I believe in Romanticism and experiencing the outer boundaries of emotion and aesthetic experiences. I long for mind-blowing adventure and the stories that come with it. Pondering my existence is a must and I ignore any negative confrontation that appears to flow my way. I play music. My socks never match. The basis of my enthusiasm changes with a blink of an eye. I like to slam poetry.
A utopian dreamer.
I fancy traveling, hiking, my dear animals, coffee, vegan culinary arts, yoga, roller derby, festivals, romanticism, video games, DIY, camping, pubs, live music, literature, slam poetry, astrology, guitar, national geographic, Massachusetts, upright bass, Canada, tea, sexuality, Henry David Thoreau, mary jane, comics, trail mix, water sports, protests, FNB, sensual smells, candles, slushies, baby food, vegetables, fruit, beaches, animal liberation, psychedelics, horror, cold feet, solitude, forehead kisses, jazz bass, birds, hammocks, orchards, victorian architecture, hugs, translation, incense, rockabilly, accents, philosophy, smiles, sunsets, teeth, sex, dread locks, Heroin Bob, hands, mohawks, fields, campfires, northern lights, Disney, natural beauty, cities, old-fashioned home decor, foreign places, scum, pillows, cold air, sweaters, grandmas cooking, mismatched socks, scarfs, warmth, reading, goofing,back up vocals, llattes, designer toys, sushi for breakfast, documentaries, navigation, freckles, nintendo, old movies, international desserts, soup, art galleries, books, independent films, cookies, long distance friendships, "inside jokes," a breath of fresh air, adventure.
1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.
2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).
3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).
5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.
Notes: 1) My 3.5 pound squash made 5 cups cooked squash, so I had about 4 cups leftover. 2) The sauce does not cut in half well (the blender has a hard time blending it up), 3) I tried this recipe with canned pumpkin and it was awesome!