Butternut Squash Masala Mac ’n Cheese

Preheat oven to 400 degrees. Drizzle butternut squash generously with olive oil and season with salt and pepper. Roast until tender and browned around edges. Let cool. Once cooled, add to blender with soaked cashews, garlic, lemon juice, nutritional yeast, garam masala, cayenne, salt, and pepper — adjust to taste and add water to thin sauce to desired consistency.

Cook pasta according to instructions on package. Drain. Pour butternut squash Mac ’n cheese sauce over the cooked pasta and mix to incorporate. Top with chives and extra cayenne if desired. Enjoy!