Butternut Squash Mac ‘n’ Cheese

• 1 lb. butternut squash, peeled and diced
• 1½ c. vegetable broth
• 3 tbsp. nutritional yeast
• 1 tsp. garlic powder
• 1 tsp. paprika
• 12 oz. elbow pasta
• 1 tbsp. unsalted butter
• 1 tbsp. Dijon mustard
• 1 tsp. pepper
• ½ tsp. salt
• 1 c. shredded cheddar cheese
• ½ c. shredded Parmesan
• ½ c. breadcrumbs
• ¼ c. fresh parsley, chopped

Instructions 

1. Preheat the oven to 400° F.
2. Add the vegetable broth to a large pot and bring it to a boil, then add the diced butternut squash.
3. Boil for 5-7 minutes, then reserve ¼ c. of the broth before draining.
4. Add the butternut squash and reserved broth to a blender with the nutritional yeast, garlic powder and paprika.
5. Blend for 2-3 minutes until smooth.
6. Cook the pasta according to the box instructions.
7. Reserve ¼ c. pasta water before draining.
8. Once the pasta is cooked, add the pasta water and pureed butternut squash to a bowl.
9. Stir to combine, then mix in the butter, Dijon mustard, pepper, salt, cheddar and Parmesan cheese.
10. Pour into a 9"x9" baking dish.
11. Sprinkle the breadcrumbs on top and broil on high for 3-5 minutes.
12. Once done, top with fresh parsley and serve!