Vegan Butternut Squash Macaroni and Cashews!

It seems silly to call this dish macaroni and cheese, but it actually does taste like it! Brittany said this is her favorite version of my many vegan mac and cheeses. I made it for a late dinner after yoga class at the Union project (it was much needed)!

2 cups butternut squash puree
1/2 apple, roasted until soft
1 small onion, roasted until tender
2 cups cashews, soaked overnight in bowl of water
1/2 cup nutritional yeast
salt and pepper
1 pound pasta


Blend the butternut squash, apple, and onion together until completely smooth. Rinse the cashews in a strainer and add to the blender along with the nutritional yeast. Blend until smooth and season with salt and pepper. This mixture will be pretty thick.

Cook the pasta until al dente by following the package directions. Reserve a cup or two of pasta water to thin the cashew mixture.
In a baking dish, mix the pasta and blended squash and cashews together, thinning as needed with pasta water. Add breadcrumbs and some olive oil to the top. Bake for about 15 minutes at 350 degrees and serve hot!