Baked Butternut Squash Macaroni and Cheese Recipe from Jessica Seinfeld

Ingredients

• ½ teaspoon kosher salt, plus more for pasta water and to taste
• 1 pound short pasta, such as cavatappi or small shells
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• 4½ cups plant-based milk, such as cashew
• 1 cup butternut squash puree
• 3 cups shredded plant-based cheddar cheese (We like Violife)
• 3 tablespoons nutritional yeast
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon grated nutmeg
• ⅛ teaspoon cayenne pepper
• 1 cup panko breadcrumbs
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 clove garlic, grated
• 2 tablespoons chopped fresh flat-leaf parsley, for serving