SQUASH

• 1 large butternut squash, halved and seeded
• Grapeseed oil
• Salt and pepper

CHEESE SAUCE

• 1 cup roasted butternut squash
• 1 tbsp. butter
• ¾ cup unsweetened and unflavoured almond milk
• 1 tbsp. cornstarch
• ¼ cup nutritional yeast
• 2 tsp. Dijon mustard
• ¾ tsp. garlic powder
• ½ tsp. onion powder
• 1 tbsp. fresh lemon juice
• ½ to ¾ tsp. sea salt
• 2-3 tsp. miso

PASTA

• 8 oz. macaroni
• Veggies

1. Preheat oven to 425.  Line a large baking sheet with parchment paper.  Lightly spray or brush oil onto the orange flesh of each squash half.  Garnish with salt and pepper.  Place the halves cut-side down on the baking sheet.  Roast for about 35-50 minutes, uncovered, until a fork or knife easily slides through the squash.  The skin will be lightly browned and the squash may be brown in some spots.
2. When there are about 20 minutes left of the squash’s roasting time, cook the pasta according to the package directions.  Drain.
3. After the squash is finished cooking, flip it flesh-side up and let it cool for 10 minutes or so.
4. Into a blender, add the cheese sauce ingredients along with 1 lightly packed cup of the roasted squash (simply spoon it out of the skin and measure).  Blend on high until smooth.
5. Add the cooked and drained pasta back into the pot and stir in all of the cheese sauce.  Chop the leftover squash into small cubes, scoop the cubes out of the skin, and add them into the pot (along with veggies).  Heat over medium and stir until thickened.  Add more salt and pepper to taste (and more lemon juice if you want more brightness).  Serve immediately.