Vegan Butternut Squash Mac and Cheese

Vegan butternut squash mac and cheese w/ a garlicky breadcrumb topping. Warm, melty, and basically everything you want in the winter.

1 large butternut squash, around 1 kg, chopped into cubes
1 tablespoon coconut oil for roasting + another 2
5 cloves garlic
3/4 cup nutritional yeast + more if desired
1 cup unsweetened nut milk – see notes
1/2 cup fresh or frozen spinach
1/2 cup frozen peas
1/4 teaspoon paprika
sea salt and pepper, to taste
3 cups pasta of choice

For the Breadcrumb Topping:
1 cup / 100g~ breadcrumbs
3 cloves garlic, finely chopped
2 teaspoons olive oil

View the full recipe at Gratitude and Greens →