Vegan Butternut Squash Mac & Cheese (Dinner)

Peel and cut the butternut squash into 1-inch cubes and mince the garlic. 2. Heat the oil in a large skillet over medium heat, add the squash and garlic, and saute for about 3 minutes. 3. Add the cashews, pour in the vegetable broth, and bring to a boil. 4. Reduce to a simmer, cover, and cook for about 15 minutes until the squash and cashews are fork-tender. 5. Meanwhile, cook the pasta according to package directions until al dente, reserving 1 cup of the pasta water. 6. Pour the squash mixture into a high-speed blender with the lemon juice, mustard, nutritional yeast, seasonings, and reserved pasta water, and blend until smooth and creamy. 7. Taste and adjust, then pour the sauce over the pasta, stir to combine, and serve.