Buttnut Squash Mac 'N Cheese

4 Cups Butternut Squash, Peeled and Chopped (1 Small Butternut Squash)
1 Tsp Oil
1/4 Tsp Salt
1/4 Tsp Pepper Powder

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Mix oil, salt and pepper with butternut squash. Add it to the baking sheet and roast in oven for 40 minutes, flipping once half way through baking. Allow it to cool.

Yields: 2 and 1/4 Cups of Baked Butternut Squash

3/4 Cup Raw Cashews
1 and 1/2 Cups Nut Milk
3 Garlic Cloves
1 Tbsp Fresh Lemon Juice
2 Tsp Salt
6 Tbsp Nutritional Yeast
1/2 Tsp Ground Mustard
1/2 Tsp Dried Italian Seasoning
1/4 Tsp Turmeric Powder
1 and 1/2 Tsp Black Pepper Powder
1/4 Tsp Paprika

Add cashews to blender and process until a fine crumb forms similar to corn meal.

Add nut milk, garlic, lemon juice, salt, nutritional yeast, mustard, italian seasoning, turmeric powder, pepper and paprika to blender and process until smooth.

Add roasted squash to the blender and process until smooth.

Yields: 4 Cups Sauce

1 Lbs Brown Rice Pasta
1/2 Tbsp Salt
1/2 Cup Peas

Heat water with salt. Add pasta and cook according to package direction. I cooked my pasta for 10 minutes and added peas and cooked for another 5 minutes. Drain the pasta and add it back to the same pot. Add sauce on top and stir well. Heat and serve.

Yields: 8 cups
Taste Note: Tastes Great (if you like creamy sauces), they both loved it, even Simba didn't complain, he emptied his plate. For my I literally struggled to eat my dinner. I don't like creamy stuff that much. I used only 2 cups of sauce for this. I cooked 8 oz pasta and mixed with the left over 2 cups sauce for lunch.
Source: ohsheglows