Butternut Squash Mac and Cheese

This tangy dish is a crowd pleaser. For less tangy, just decrease mustard and/or crank up the nooch. (Seriously, with all those B vitamins, why not just crank up the nooch anyway?) To prepare the squash, we peel and chop it into (about 2-inch) chunks, then coat it with a little olive oil and bake it at 425 for about 25 minutes, until a fork pierces it easily.

1 1/2 C. unsweetened non-dairy milk
  (we usually use oat milk)
2 T. arrowroot powder (or cornstarch)
4 T. nutritional yeast
4 t. Dijon mustard
1 t. garlic powder
1 t. onion powder
2 T. lemon juice
1 T. miso paste (you can sub bouillon in a pinch)
black pepper
2 C. butternut squash, cooked
1 package cooked pasta of your choice, drained
  (macaroni, rotini, or other curled or spiraled noodles work well)

In a mixing bowl, whisk together the milk and arrowroot powder. Pour into a medium pot and add the nooch, mustard, garlic powder, onion powder, lemon juice, miso, and a dash of black pepper. Whisk together on medium-low heat until it thickens (about 5-7 minutes).

Pour mixture into a food processor or blender, add squash and blend until smooth.

Pour mixture back in the pot, add the pasta, and cook on low heat for several minutes, stirring until creamy.

You can serve plain, but like to add some finely chopped, lightly steamed kale. If you want a boost, a little sprinkle of good sea salt will enhance the flavor without making it salty.

This is our adaptation of a recipe by Oh She Glows.