Vegan butternut pumpkin mac 'n' cheese by Zachary Bird - 9Kitchen

Ingredients

• 200–300g butternut pumpkin, peeled, deseeded and roughly chopped
• 200g dried macaroni
• 1 tablespoon olive oil
• 1½ tablespoons plain (all-purpose) flour
• 310ml (1¼ cups) soy milk
• 125g (1 cup) shredded dairy-free cheese
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 2 tablespoons nutritional yeast
• ½ freshly grated nutmeg or 1/8 teaspoon ground nutmeg
• 1 teaspoon finely chopped thyme leaves
• ½ teaspoon ground sage
• sea salt and freshly ground black pepper
• 30g (½ cup) panko breadcrumbs