Ingredients
• 1 Tamalu butternut squash
• Olive oil or avocado oil
• 1/2 cup (~60g) raw cashews, soaked in cool water overnight or for 1 hour in boiling water**
• 1/2 cup (40g) nutritional yeast
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg
• 1 ½ teaspoons kosher salt + more to taste
• Freshly cracked black pepper to taste
• 1 tablespoon mellow white or yellow miso paste
• 1 tablespoon cornstarch
• 2 tablespoons fresh lemon juice
• 1 cup (240mL) canned coconut milk
• 280g of medium-sized macaroni shells, or pasta of your choice
Directions
1. Use a sharp knife to cut the butternut squash in half, then using a spoon scoop out the seeds and stringy bits inside. If the vegetable is too thick or hard to cut, pop it in the microwave for 60-90 seconds to soften. For roasting, follow step 2.
2. To roast the butternut squash in the oven, preheat the oven to 218°C. Drizzle the squash halves with a bit of olive oil or avocado and season with salt and pepper. Place the halves, flesh side down, on baking paper or aluminum foil. Roast in the preheated oven for 30-40 minutes until completely tender and lightly browned (butternut squash is closer to 40 minutes). Once the squash is cool enough to handle, scoop out the flesh and discard the skin.
3. While the squash is cooking, bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.
4. Measure out 1 1/2 cups of the roasted butternut squash flesh. Reserve the rest for another use, such as a curry, soup, or side dish.
5. In a high-powered blender, add the 1 1/2 cups of the squash flesh. Add in the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, 1 1/2 teaspoons kosher salt, black pepper to taste, miso paste, cornstarch, lemon juice, and lite coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed, more miso paste for more umami, or more lemon juice for more acidity.
6. Return the cooked and drained pasta back to the saucepan and add the cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste.