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Butternut Squash Mac 'n Cheeze

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This is another one of those meals that makes me wonder why I thought it would be so hard to give up cheese! This recipe is so yummy and my kids (who used to eat a lot of the kraft stuff) really like it! Thank goodness because it's SO much better for their growing bodies! I got the recipe from Oh She Glows, she did an amazing detailed post about it so check it out if you have any questions on roasting the squash or anything!

-1 cup fresh roasted butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
-1 tablespoon earth balance (I use the soy free kind from whole foods)
-3/4 cup unsweetened almond milk
-1 tablespoon arrowroot powder (or cornstarch)
-4 tablespoon nutritional yeast
-2 teaspoon dijon mustard
-1/4 teaspoon garlic powder
-1/2 teaspoon sea salt & ground black pepper, to taste
-4 servings brown rice pasta or whole wheat macaroni (8oz or half a 16oz package)
Prepare the cheeze sauce in a pot on the stove top by adding earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, salt, and pepper) and whisk over low heat until thickened (about 5-7 minutes or so). Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot). Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce. Heat and serve.
My little squash made about two cups so I used one cup and froze the rest for another dayl! I can't wait to try this with pumpkin!!
I love how it looks so much like the kraft mac and cheese!
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