Vegan Butternut Squash Mac & Cheese

By Gratitude & Greens
Yield 4 servings

 Ingredients:

• 1 cup cooked butternut squash or pumpkin
• 3/4 cup unsweetened almond milk
• 1 tablespoon ground arrowroot powder
• 6 tablespoons nutritional yeast
• 2 teaspoons Dijon mustard
• 4 cloves garlic, minced
• 1/2 onion, chopped
• 1 cup spinach
• 4 cups pasta of choice
• Coconut oil for rubbing the squash and cooking
• Sea salt and pepper, to taste 

Method:

1. Preheat your oven to 425 degrees Fahrenheit. Slice the butternut squash in half. Scoop out the seeds and set aside.

2. Rub the butternut squash with some coconut oil and roast for 35-45 minutes until soft.

3. While the squash is roasting, melt the coconut oil in a pot. Add the garlic and onion, and gently sauté until fragrant.

4. Measure out the almond milk and whisk the arrowroot powder until it dissolves. Pour the almond milk mixture into the pot and mix. Add the nutritional yeast, mustard, spinach and salt and pepper.

5. Continue stirring over low heat and begin cooking the pasta in a separate pot. Season the water and cook until al dente. Drain and place in a serving bowl.

6. Once the squash is done, scoop out the flesh. Measure out one cup and add to the cheese sauce. Either pour the sauce into a blender or use an immersion blender to blend the sauce.

7. Pour the sauce over the pasta and mix well.

8. Sprinkle with nutritional yeast and season to taste.

9. Enjoy!