Butternut Squash Mac & Cheese

1: Slice open two small butternut squash and remove the seeds.

2: Cover the squash in olive oil and salt.

3: Bake at 400°F for 30 minutes.

4: Once the squash is done baking, let it cool.

5: Transfer all the insides of the squash to a blender.

6: Add 3/4 cup unsweetened milk, 3 tablespoons nutritional yeast, 1/3 cup soaked cashews, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and some black pepper to the blender.

7: Blend the mixture until smooth, adding 1/4-1/3 cup pasta water if needed to thin.

8: Transfer the blended mixture to cooked pasta and mix until all the noodles are fully coated.

9: Transfer the pasta to an oven-safe dish, top with cheese, and bake at 350°F for 20 minutes.

10: Broil for 5 minutes, top with chopped chives, and enjoy!