Vegan Butternut Squash Mac and Cheese

This Vegan Butternut Squash Mac and Cheese is SO creamy, packed with flavor, and a truly filling dinner to enjoy during Fall! With roasted butternut squash and a creamy sauce made with NO cashews or coconut milk, it truly is the best butternut squash pasta!

• 12 ounces dried pasta cooked according to package instructions

• 5 ½-6 cups cubed butternut squash *depending on size of squash
• 3 Tablespoons avocado oil or other neutral cooking oil
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried sage
• ¼ teaspoon ground pepper

• 1 ½ cups roasted butternut squash (made above)
• 1 ½ cups oat milk or soy milk
• ¼ cup vegan butter
• 4 cloves garlic, minced
• ¼ cup nutritional yeast
• 1 teaspoon dijon mustard
• ½ teaspoon salt
• 1 Tablespoon tapioca flour/starch
• 2 Tablespoons water mixed with tapioca flour to create slurry

• fried sage