Butternut Squash Mac-n-Cheese | Elissa Goodman

Ingredients

• 1 bag of frozen butternut squash
• 2 T olive oil
• salt and pepper
• 3 cloves garlic, coarsely chopped
• 1⁄2 cup coconut milk
• 1 1⁄4 cups unsweetened almond milk
• 3/4 cup plus 2 T large-flake nutritional yeast
• 1 T. arrowroot powder
• 1⁄4 tsp smoked paprika
• 2 T freshly squeezed lemon juice
• 1 T white miso
• 1 lb gluten-free quinoa elbow pasta (could also use a high quality imported pasta)
• 1⁄2 cup dry breadcrumbs (optional)