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Butternut Squash Mac and Cheese

Servings 6 people

Ingredients

  • 1 1/2 to 2 pounds butternut squash (about 1 medium squash), peeled and cubed
  • 2 tablespoons olive oil
  • Generous dash of each salt and pepper
  • 3 cloves garlic, coarsely chopped
  • 1/2 cup coconut milk
  • 1 1/4 cups unsweetened almond milk, homemade or store-bought
  • 1/2 cup plus 2 tablespoons large-flake nutritional yeast
  • 1 tablespoon arrowroot powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white miso
  • 1 pound elbow pasta
  • 2 cups cooked vegetables, such as steamed chopped spinach, blanched peas or lightly steamed broccoli florets (optional)
  • 1/2 cup dry breadcrumbs