Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs | Recipe Cart | Recipe Cart

Ingredients

• 1 butternut squash, peeled, seeded and cut into 1 inch chunks (9-10 cups)
• 3 cloves garlic, peeled
• 3 teaspoons olive oil
• 1 1/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons nutritional yeast
• 1/2 teaspoon paprika
• 1/2 teaspoon herbs de Provence or other dried herbs
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon onion powder
• 2 1/2 cups plain unsweetened almond milk
• 12 ounces dried pasta
• 1/2 cup breadcrumbs, gluten free if necessary
• 2 tablespoons earth balance or butter
• 2 tablespoons finely chopped sage leaves