Ingredients⁠

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• 4 cups Butternut Squash (peeled, seeded and sliced into 1 inch cubes)

• 1/2 Sweet Onion (diced)

• 2 Garlic (cloves, whole)

• 2 tbsps Extra Virgin Olive Oil

• 1 cup Almonds

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1 cup Cashews

• 2 tbsps Nutritional Yeast

• 2 tsps Sea Salt

• 1 cup Water

• 4 cups Brown Rice Macaroni (uncooked)

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Preheat oven to 420ºF (216ºC).

 

Place butternut squash, sweet onion and garlic cloves in a large mixing bowl. Add olive oil, season with a bit of sea salt and pepper and mix well. Transfer onto a large foil-lined baking sheet. Roast in the oven for 30 minutes.

 

Now let's make the "breadcrumbs". In a food processor, combine the almonds, garlic powder and onion powder. Pulse until almonds are coarsely chopped. Set aside.

 

In a blender, add cashews, nutritional yeast, sea salt and water. Blend until a creamy consistency forms. Now add in the roasted butternut squash and onion mix and blend until smooth.

 

Reduce oven to 350ºF (177ºC).

 

Bring a large pot of water to a boil and cook brown rice macaroni as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.

 

In a large bowl, mix together cooked macaroni and "cheese" sauce. Toss until well coated then transfer into a casserole dish. Top with almond breadcrumbs and bake for 20 minutes.

 

Remove from oven. Let cool for 10 minutes. Spoon into bowls. Devour.