Baking Sheet Vegan Macaroni & Cheese

Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper. Slice the squash in half, remove seeds, and place the two haves onto the sheet, cut side up. Drizzle with olive oil, along with a pinch each salt and pepper. Roast for 30-40 minutes, or until the squash is fork tender, flipping once about halfway through. Remove pan from oven. Let squash cool for at least 10 minutes. Remove flesh from the skin and set aside.

Cook pasta according to package directions then drain it and set aside.

In a saucepan, over medium-low heat, add the coconut oil, almond milk and arrowroot powder, whisking until clumps are gone. Cook 1-2 minutes. Add the remaining ingredients (nutritional yeast, Dijon, garlic powder, onion powder, lemon juice, paprika and a pinch of salt and pepper). Whisk continuously, until thickened (5-7 minutes).

Into a food processor (or blender), add 1 1/2 cups of the roasted squash, along with the thickened sauce, and process until smooth.

Combine the cooked pasta and desired amount of squash sauce in a bowl.

Line a jelly-roll pan (or large rimmed baking sheet) with parchment paper. Spread the macaroni mixture over top. Scatter breadcrumbs evenly over top. Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling. Remove from oven. Let it sit 10 minutes before serving.

Adapted from Oh She Glows.