Butternut Squash Mac and Cheese

Bring a large pot of water to a boil and add butternut squash (2 cups). Cook for 10 to 15 minutes until the squash has softened and then drain. Start 15m timer

Place the cooked [butternut squash] in a food processor with vegetable broth (2 tbsp), nutritional yeast (1.5 cups), white onion (0.5 large), and dijon mustard (1 tbsp). Pulse until smooth. Set aside.

Prepare pasta (1 pound) according to package instructions, cooking 1-2 minutes less for al dente. Drain and set aside. In a medium pan, heat vegan butter (2 tbsp) until melted. Whisk in all-purpose flour (1.5 tbsp) and cook for 1 to 2 minutes. Start 2m timer

Whisk in the plant-based milk (0.75 cup), butternut squash mixture, [salt], and any optional [pepper], [red pepper flakes], and [garlic]. Continue to whisk until the mixture thickens (about 1 to 2 minutes). Add more [plant-based milk] if too thick. Remove from heat, stir in [pasta], and serve warm. Start 2m timer