This is the vegan version of an already healthier than normal, veggie infused, mac and cheese! So delicious and a great recipe to try if you want to add a few meatless meals to your diet!

Ingredients

• 1 medium butternut squash (1¾ lb.)

• 1 onion, finely chopped (1 cup)

• 4 cloves garlic, minced

• 3 tablespoons of olive oil

• ½ teaspoon finely chopped fresh thyme

• 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

• 2 tablespoons nutritional yeast

• 1 tablespoon white wine vinegar

• ¼ tsp. sea salt

• ⅛ tsp. freshly ground black pepper

• 1 pound of short pasta cooked and drained

• 3 cups small broccoli florets

Instructions

1. Preheat oven to 375 degrees. Peel squash and halve squash and remove seeds. Cut squash into large pieces. Place on a sheet pan and lightly toss with olive oil, salt and pepper. Roast until tender and slightly brown. (You can use pumpkin, acorn squash or any other squash)

2. Heat a large saucepan over medium heat. Add onion, garlic, thyme, and 3 tablespoons of olive oil. Cook about 10 minutes or until onion is tender and fragrant.

3. Transfer onion mixture to a blender. Add squash and the next five ingredients (through pepper). Cover and blend until smooth. Pour squash mixture into a large saucepan and set to simmer.

4. Cook pasta according to package directions, adding broccoli the last 5 minutes of cooking; drain. Add drained pasta and broccoli to squash mixture; toss to coat. Serve warm and top with additional nutritional yeast if desired.