Butternut Squash Mac n' Cheese with Garlic Breadcrumbs (Vegan)

Ingredients:

-16 oz box shell pasta

-1 lb cubed butternut squash

-1/2 stick of vegan butter, plus 1 Tbs (for breadcrumbs)

-2 1/2 Tbs flour

-1 cup almond milk, unsweetened original

-1/3 cup nutritional yeast

-1/2 tsp turmeric

-1/4 tsp nutmeg

-1/4 tsp paprika

1/4 tsp ground mustard

-1/8 tsp cumin

-1/4 cup white onion, chopped

-3 cloves garlic

-1/2 cup breadcrumbs

-Salt and pepper to taste

How To:

1. Steam squash until fork soft, about 20 minutes.

2. Preheat oven to 375 degrees F.

3. Bring a large pot of water to a boil and cook pasta according to box directions, set aside.

4. While pasta is boiling, blend steamed squash, milk, nutritional yeast, turmeric, nutmeg, paprika, ground mustard, cumin, white onion and 2 of the cloves or garlic.

5. In a pan make a roux by melting the 1/2 stick of butter and wisking in flour until a paste forms. Add in the blended "cheese" sauce until combined.

6. Toss pastas with sauce and transfer into a casserole dish.

7. In a fresh pan melt the remaining 1Tb of butter and brown the remaining clove of garlic.

8. Once fragrant add breadcrumbs and toast.

9. Spread breadcrumbs over pasta and cover with tin foil.

10. Bake for 20 mins then remove foil and broil on high for 5 minutes or until golden.

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