INGREDIENTS
1 cup
Butternut squash, roasted
3/4 tsp
Garlic powder
1/2 tsp
Onion powder
3/4 cup
Unsweetened and unflavoured almond milk
2 tsp
Chickpea miso
2 tsp
Dijon mustard
1 tbsp
Lemon juice, fresh
1 tbsp
Vegan butter
8 oz
Macaroni
2
Black pepper, Freshly ground
1
Mix
1/4 cup
Nutritional yeast
1 tbsp
Potato starch or cornstarch
1
Sea salt, Fine
1/2 tsp
Sea salt, fine
1
Grapeseed or sunflower oil
1
Large or 2 medium (2 to 3 pounds total) butternut squash, halved and seeded*