• 1 butternut squash (medium) 3 cups of soy milk|
• 2 tbsp, of cornstarch
• 4 tbsp. of nutritional yeast
• 1 tsp. of ground mustard
• 1 tsp. of garlic powder
• 1 tsp. of smoked paprika
• 1 16 – 18oz box of elbow pasta 1⁄2 cup of panko breadcrumbs

1. Chop the butternut squash into large pieces, making sure to remove the seeds.
2. Steam the butternut squash pieces until they are tender.
3. Once tender, scoop out 2 cups worth of flesh from the skin.
4. Chop another cup’s worth of butternut squash, removing any skin and seeds, and set aside.
5. For the sauce, add 2 cups of butternut squash flesh, 3 cups of soymilk, and paprika, garlic powder, cornstarch, nutritional yeast, and ground mustard into the blender and mix until smooth.
6. Add the sauce to the large pot of pasta and set the stove to medium to low heat. Don’t forget to keep stirring the sauce and pasta together. Once the sauce begins to simmer, add the 1 cup of chopped butternut squash.
7. After simmering for a few minutes, place the sauce and pasta mixture into a 9”x13” baking pan, topping it with the panko breadcrumbs.
8. Place it in the oven on a low setting for five minutes/until the crumbs become brown.
9. Remove it from the oven, serve hot, and enjoy!