Butternut Squash Macaroni & Cheese

This macaroni and cheese is everything I want in comfort food. Full of warm, cheesy vibes thanks to the roasted butternut squash and nutritional yeast. The miso gives it that umami flavor I crave, and there is a rich undertone of smoked paprika. A squeeze of fresh lemon juice gives it a bit of tang, and the crunchy topping brings back memories of when I was growing up and everything that mom made was breaded and golden.

1 medium butternut squash (about 2 pounds)
1 tablespoon refined coconut oil
3 cloves of garlic, coarsely chopped
1 3/4 cups nut milk*
1/2 cup nutritional yeast
1 tablespoon arrowroot powder
1/4 teaspoon smoked paprika
2 tablespoons fresh squeezed lemon juice
1 tablespoon white miso
1 teaspoon salt
1/4 teaspoon pepper
1 pound elbow pasta (I used a GF quinoa variety)
2 cups cooked vegetables (such as steamed spinach, broccoli, or peas)
1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)

View the full recipe at Faring Well →