Friday is a special night for many in the D: It is the start of Yom Kippur. Yom Kippur is the Holiest Day of the Jewish year where you fast for 25 hours and when it's time to Break-the-Fast families go big. Chef Annabel cooks a vegan recipe to give a healthier option for Break-Fast. Go to www.annabelcooksdetroit.com for more on Chef Annabel.
BUTTERNUT SQUASH MAC & CHEESE
2 tsp. sea salt, plus more for the pasta cooking water
1 pound uncooked elbow macaroni (or another pasta shape)
3 Tbsp. olive oil
4 Tbsp. flour
1 cup cooked butternut squash, mashed or pureed
3 cups almond or soy milk (unflavored)
2 tsp. Dijon mustard
2 cups shredded vegan cheese
Preheat oven to 350°F. Brush a 2-quart baking dish with olive oil. Set aside.
Make the sauce: Whisk together the oil and flour in a large saucepan over medium heat for 1 minute. Stir in the mashed butternut squash, almond or soy milk and mustard and cook, stirring, for 2 minutes. Remove from heat and set aside.
For the pasta: Bring a large pot of water to a boil over high heat. Cook according to package directions to al dente. Drain well (reserve a little of the hot pasta water). Stir the pasta into the sauce. Add the vegan cheese and stir well. Adjust salt and pepper to taste.
Transfer to the prepared baking dish and bake for 20-30 minutes until hot. Makes 8 servings.