Butternut Squash Mac and Cheese

Name: Butternut Squash Mac and Cheese
Ingredients: 1 1/2 to 2 pounds butternut squash (about 1 medium squash), peeled and cubed; 2 tablespoons olive oil; Generous dash of each salt and pepper; 3 cloves garlic, coarsely chopped; 1/2 cup coconut milk; 1 1/4 cups unsweetened almond milk, homemade or store-bought; 1/2 cup plus 2 tablespoons large-flake nutritional yeast; 1 tablespoon arrowroot powder; 1/4 teaspoon smoked paprika; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon white miso; 1 pound elbow pasta; 2 cups cooked vegetables, such as steamed chopped spinach, blanched peas or lightly steamed broccoli florets (optional); 1/2 cup dry breadcrumbs

www.deliciousliving.com

An autumnal take on mac-and-cheese that's completely vegan. Bonus: use the leftover non-dairy sauce as a delicious cheese dip for veggies.

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Ingredients

1 1/2 to 2 pounds butternut squash (about 1 medium squash), peeled and cubed
2 tablespoons olive oil
Generous dash of each salt and pepper
3 cloves garlic, coarsely chopped
1/2 cup coconut milk
1 1/4 cups unsweetened almond milk, homemade or store-bought
1/2 cup plus 2 tablespoons large-flake nutritional yeast
1 tablespoon arrowroot powder
1/4 teaspoon smoked paprika
2 tablespoons freshly squeezed lemon juice
1 tablespoon white miso
1 pound elbow pasta
2 cups cooked vegetables, such as steamed chopped spinach, blanched peas or lightly steamed broccoli florets (optional)
1/2 cup dry breadcrumbs