- Preheat your oven to 425°F. Line a baking sheet with parchment paper
- Place peeled and cubed squash, chopped onion, and peeled garlic on a baking tray. Drizzle with olive oil, salt and pepper. Mix until everything is coated and evenly mixed.
- Roast for 25-30 minutes or until the butternut squash is fork tender.
- In the meantime, boil water and add in pasta. Cook until al dente (follow according to package). Drain pasta and set aside.
- Once veggies are roasted, remove from the oven and add into either a blender or pot to blend with a hand immersion blender.
- Add veggie broth, milk, nutritional yeast, Dijon mustard, and more salt and pepper to taste. Blend until creamy and no chunks are left.
- Return pasta back into the pot. Pour sauce over noodles and gently stir until fully combined. Adjust seasoning to taste.
- Now turn the oven to broil setting. Pour mac and cheese mixture into an oven safe casserole dish.
- In a small bowl, mix panko, olive oil and paprika. Sprinkle evenly over top of noodles.
- Bake in oven for an additional 3-5 minutes or until golden brown and crispy.
- Remove and serve immediately.
Recipe created in partnership with Lexie Palmer at @thehealthyavo.
