Butternut Squash Mac and Cheese

1. Roast the Butternut Squash

Preheat your oven to 400°F (230°C) and lightly oil a 7 by 11-inch (18 by 28cm) baking pan. Arrange the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 30-35 minutes until the squash is tender and caramelized.

2. Prepare the Creamy Sauce

While the squash is roasting, reduce the oven temperature to 350°F (175°C). In a saucepan over medium heat, add 1 tablespoon of olive oil and sauté the chopped garlic for 2-3 minutes until fragrant. Add the coconut milk, ¾ cup of almond milk, nutritional yeast, and arrowroot powder. Whisk continuously for about 5 minutes until the sauce thickens.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow pasta and cook until al dente. Drain the pasta and drizzle with a bit of olive oil to prevent sticking.

4. Combine and Bake

In a large bowl, combine the cooked pasta, roasted butternut squash, and any cooked vegetables you might be using. Pour the creamy sauce over the mixture, ensuring everything is well-coated. Transfer the pasta mixture to the prepared baking pan. Sprinkle the dry breadcrumbs evenly over the top. Bake in the oven for 20 minutes until the breadcrumbs are golden and crispy.