Roasted Butternut Squash Mac and Cheese

1. Cook the Butternut Squash:

• Preheat oven to 400°F (200°C).
• Peel and cut squash.
• Arrange on a baking sheet, spray with olive oil, and bake for 30 minutes until soft and golden.

2. Prepare the Sauce:

• While the squash is baking, bring a pot of water to a boil for the pasta. Add some salt to the water (1-2 teaspoons).
• In a skillet, sauté the chopped onion in olive oil spray for about 10 minutes until translucent. Add garlic and cook for 1 minute without browning. Pour in the broth, letting the mixture soften. Let the liquid evaporate for about 2-3 minutes on high heat.
• In a blender, combine the roasted squash, onion mixture, soaked cashews, arrowroot powder, nutritional yeast, Dijon mustard, lemon juice, and a pinch of salt. Blend until very smooth.

3. Cook the Pasta:

• Cook pasta according to package directions, aiming for al dente.
• Reserve 1 cup of pasta water before draining.

4. Combine and Serve:

• In a large pot over medium heat, pour in the butternut cheese sauce and heat, stirring for 1–2 minutes until slightly thickened.
• Add the drained pasta and stir, adding reserved pasta water if needed for a creamier texture.
• In a small pan, dry-saute the panko for 1-2 minutes to make it crisper. Remove from heat and add ¼ cup of walnut parm.
• Pour the mac and cheese in a serving dish. Sprinkle with panko mix and serve immediately.