Butternut Herb Baked Mac

• 1 box gluten free pasta
• 1 cup raw soaked cashews
• 2 tbsp olive oil
• 2 cup cubed butternut squash
• ½ large diced yellow onion
• 6 tbsp nutritional yeast
• Juice from half a lemon
• 1 tbsp yellow or white miso
• 1 ½ cups plain non-dairy milk (plus more to thin)
• 1 tsp sea salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp nutmeg
• 1 cup gluten free breadcrumbs
• 1 tbsp nutritional yeast
• 2 tsp dried sage
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp paprika (optional)
  

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Broccoli or kale would be a great addition to this dish!

1. Start by preheating your oven to 425 degrees fahrenheit. Then, to a lined baking sheet, add your diced butternut squash and diced yellow onion. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Stir until fully coated and bake at 425 for 35-40 minutes, or until vegetables are slightly golden brown.
2. While vegetables are roasting, prepare your pasta according to package directions. Once cooked, drain and set aside.
3. Next, prepare your breadcrumbs by combining gluten free breadcrumbs, 1 tbsp olive oil, nutritional yeast, dried sage, dried parsley and dried thyme. Stir until fully combined and set aside.
4. Then, once vegetables are done roasting, to a high speed blender add your raw soaked cashews, butternut squash, yellow onion, nutritional yeast, lemon juice, white miso, non-dairy milk, sea salt, garlic powder, black pepper and nutmeg. Blend until smooth and creamy.
5. Once blended, taste and adjust seasoning if needed, adding more almond milk if you want a thinner texture.
6. Then, grease an oven safe cast iron skillet. Add your pasta noodles and top with butternut squash sauce, stir until fully combined.
7. Top your mac and cheese with breadcrumbs and place in the oven for about 15-20 minutes, or until breadcrumbs are golden brown. Serve hot and enjoy!