Crispy Baked Vegan Mac and Cheese

Ingredients

• 1 small-medium butternut squash (about 2 1/4 pounds or 1 kg)
• Olive oil or avocado oil (for roasting and tossing pasta)
• 1/2 cup (~70g) raw cashews, soaked in cool water overnight or in boiling water for 1 hour and then drained
• 3/4 cup (60g) nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dry mustard powder (optional)
• 1 tablespoon mellow white or yellow miso paste
• 1 (13.5 ounce/400 mL) can “lite” coconut milk
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon tapioca flour
• 12 ounces (340g) elbow macaroni
• 1 ½ teaspoons kosher salt + more to taste
• Freshly cracked black pepper to taste
• 3/4 cup + 2 tbsp (60-65g) panko bread crumbs
• 1 tablespoon nutritional yeast
• Scant 1/4 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 2 1/2 tablespoons vegan butter (melted)