Butternut Squash Mac n Cheese

Ingredients

• This is a vegan recipe but you can substitute non-vegan ingredients.
• 1 lb pasta
• 2 T Earth Balance (or butter)
• 1 small sweet onion very finely diced
• 3 T flour
• 2 cups vegetable stock
• 10-12 ounces of butternut squash, cooked and/or thawed
• 1 cup soy cream (or cream)
• 1 bag Daiya cheddar (or cheddar cheese)
• 1/4 teaspoon nutmeg
• 1/2 - 3/4 teaspoon Herbamere (or salt of your choice)
• Pepper to taste

Directions

1. Put pasta on to boil, making sure you keep it a little firm, otherwise it'll start to fall apart when you stir in the cheese sauce.
2. In a large pot over medium heat, melt the Earth Balance, then add the onions, cooking for about 2 minutes. If you need more moisture, you can add a tablespoon of water or more EB.
3. Add flour, and mix all together- this is your roux. Cook for another minute.
4. Pour in veggie stock and squash, stir until completely blended. Make sure the squash has no lumps in it.
5. Constantly scrapethe sides of the pan,using a rubber spatula.
6. Add soy cream and stir, letting it come to a slow bubble, then add the Daiya. Keep stirring (Don't stop!)
7. Once it's all melty and gooey, add in your nutmeg, salt and pepper. Taste and adjust.Pour in your (slightly undercooked) pasta. This recipe is served with a fresh bun.

Notes

1. You can roast your own squash or use a precooked frozen squash. If you use your own, be sure to puree it and remove the lumps so it will combine and meld with the cheese.