Vegan Butternut Squash Mac and Cheese – Christine Bailey

Ingredients

• 300g/10½oz butternut squash, cut into chunks
• 2 tbsp olive oil
• 1 tbsp cornflour
• 200ml almond milk
• few fresh thyme leaves, chopped
• 6 tbsp nutritional yeast flakes
• ½ tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 tsp Dijon mustard
• ½ tsp garlic salt
• 1/2 tsp onion powder
• 2 tsp fresh lemon juice
• Black pepper to taste
• 250g Gluten free pasta
• Handful of frozen peas or other vegetables, optional
• Parsley or fresh thyme chopped to serve
• Vegan grated cheese to top, optional