Directions

1. Preheat oven to 425 F or 220 C. Cut squash in half, clean out the inside, and chop squash into cube-sized bites.

2. Mix chopped squash with extra virgin olive oil, salt and pepper in a roasting pan. Roast for about 40 minutes, uncovered until tender.

3. Meanwhile, prepare the “cheese”sauce in a small pot on the stove. Add coconut oil over low-medium heat. In a bowl, whisk together almond milk and arrowroot powder (you can also use your flour of choice) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, dijon, garlic, salt and pepper) and whisk over low heat until thickened (about 5-7 minutes or so). Dip your finger in because it tastes like a little piece of heaven. This picture doesn’t do it justice but you can see how creamy it is.

4. Cook your pasta according to package directions.

5. In a blender, add the sauce from the pot with 1 cup of roasted squash.

6. Combine cooked (and don’t forget to drain it!) pasta with “cheese” sauce, leftover butternut squash and anything else that tickles your fancy. I added steamed kale at the end, but that’s optional. I like the added crunch and of course added nutrients it provided. Enjoy!