Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs

INGREDIENTS

butternut squash, peeled, seeded and cut into 1 inch chunks (9-10 cups)

3 cloves

garlic, peeled

3 tsp

olive oil

1 1/4 tsp

salt, divided

1/2 tsp

black pepper, divided

3 tbsp

nutritional yeast

1/2 tsp

paprika

1/2 tsp

herbs de Provence or other dried herbs

1/4 tsp

ground nutmeg

1/4 tsp

onion powder

2 1/2 cups

plain unsweetened almond milk

12 oz

dried pasta

1/2 cup

breadcrumbs, gluten free if necessary

2 tbsp

earth balance or butter

2 tbsp

finely chopped sage leaves