Butternut Squash Mac 'n Cheeze

I found this recipe on OhSheGlows.com.  You can really make it with any number of squashes or squash-like vegetables.  The first time I made it, I replaced the roasted butternut squash with leftover steamed sweet potato cubes and half a can of pumpkin puree that were sitting around in my fridge.  Next time I'm using boil-in-bag winter squash puree from the freezer section.  You're going to puree it into a sauce anyway, so all that really matters is that your squashy vegetable has been cooked.

Ingredients

• 1 fresh butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin OR my personal favorite -- Cascadian Farms brand winter squash puree (found in the freezer section)
• Extra virgin olive oil
• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk
• 1 tbsp arrowroot powder, or cornstarch
• 6 tbsp nutritional yeast, or more to taste
• 2 tsp Dijon mustard
• 1/4-3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2-1 tbsp fresh lemon juice
• 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
• 8 oz. macaroni noodles, preferably whole grain
• Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

Directions

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with olive oil, salt, and pepper.  Roast for about 40 minutes, uncovered, or until tender.  (You can use something already pureed, or get some frozen microwaveable steam-in-bag squash or sweet potato and totally skip this step, as well as the oil.) 

2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.

4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).

5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.

[Edited 9/15/2013:  This stuff is great.  Simran loves it, even as leftovers.  I have never bothered roasting a squash for this.  I've used steamed sweet potato, canned pumpkin puree, and frozen boil-in-bag winter squash puree, and the winter squash puree has the most complementary taste and color of all of them.  It doesn't really taste like cheese, but it doesn't really taste like squash either, and it tastes rich and good.  Better than Kraft macaroni and cheese, which is pretty much what it looks like.]