Butternut Squash Mac and Cheese

This is one of my favorite dishes to bring to Thanksgiving dinner. The cheesy taste you crave with the comfort of butternut squash. This dish is sure to be a crowd pleaser!

1 Butternut Squash
1 White Onion – diced
1 cup Vegetable Broth
1 cup Plant Milk (I used Coconut milk)
1 cup Vegan Cheddar Cheese (I used Daiya)
1/2 cup Nutritional Yeast
4 Cloves Garlic – minced
2 tsp Salt and Pepper
Olive Oil

– In a large sauce pan on medium heat, sauté onions and garlic with olive oil.
– Cut butternut squash in half and remove seeds and guts. Cut into strips and cut skin off. Dice squash into cubes and add to pan with onions are garlic.
– Add vegetable broth to pan.
– Squash will cook in about 10 minutes, stir frequently. If needed, add more vegetable broth.
– Boil water for pasta and cook according to package.
– Once squash is softened, add remaining ingredients to a blender.
– Blend until creamy. Add to cooked pasta and stir.