Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Pre-heat oven to 400 degrees Fahrenheit. Place cubed butternut squash and garlic cloves on large sheet pan and toss with olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper. Bake butternut squash until fork tender, about 50 minutes.
  • Turn the oven down to 350 degrees. Cook pasta according to package directions. While pasta is cooking, add the roasted butternut squash, nutritional yeast, herbs de provence, nutmeg, 1/4 teaspoon salt, onion powder, paprika, 1/4 teaspoon black pepper and almond milk to a blender and blend until you have a creamy sauce.
  • Add the cooked pasta and butternut squash sauce to a large bowl and mix until combined. Pour mixture into a large backing dish (about 9×11). Use a spoon to smooth out the top. Heat a small saucepan over medium heat and add the butter. Once butter is melted, add the bread crumbs and sage and stir until combined. Evenly top the mac n cheese with the bread crumbs and bake until heated through and topping is crispy, 25-30 minutes.