Roasted Butternut Squash Miso Mac 'N' Cheese

Makes 3 to 4 servings

INGREDIENTS

8 oz (1½–2 cups) butternut squash (measured after roasted — about ½ medium squash)

¼ cup nutritional yeast

1 tbsp white or yellow miso paste

1 tbsp lemon juice

¼ cup raw cashews, soaked for 4+ hours 1 cup liquid (water from cooking onions + unsweetened almond milk)

½ medium onion, chopped

¹⁄8 tsp paprika

¹⁄8 tsp turmeric

½ tsp pepper

¾ tsp salt

10 oz macaroni, cooked according to package instructions

METHOD

Peel, clean and chop butternut squash into small pieces, and roast on a baking sheet at 425°F for 30–40 minutes or until tender and caramelized.

In a small pan, sauté onion in ½ cup water until softened, about 5 minutes. Reserve cooking liquid.

In a high-speed blender or food processor, combine butternut squash, nutritional yeast, miso paste, lemon juice, cashews, onions, spices, salt and enough liquid to make 1 cup (cooking water + almond milk + more water if desired). Blend for a few minutes until creamy.

Taste and adjust seasonings, adding more liquid if too thick, and blend again.

Drain and rinse macaroni, and combine with sauce in a large bowl or pot. Serve immediately.