Butternut Squash Mac and Cheese

1 medium butternut squash, peeled and cubed
1 Tbsp olive oil
2 Tbsp non-dairy butter
2 small yellow onions, diced
1 clove minced garlic
¾ cup unsweetened, unflavored almond milk
1 Tbsp Dijon mustard
1 tsp fresh lemon juice
1 tsp malt vinegar
1 tsp smoked paprika
½ tsp red pepper flakes
½ tsp nutmeg
1 tsp black pepper
½ tsp kosher salt, or more to taste
10 oz vegan cheddar cheese, grated
1 lb pasta of choice

Toss cubed butternut squash with olive oil, place in a 9x13 glass pan and roast in a 400°F oven until very soft - able to be easily mashed with a spoon - about 90 minutes. Melt butter in a saucepan over medium heat. Add garlic and diced onion and sauté until slightly browned. Lower heat and add milk, mustard, lemon juice and malt vinegar. Stir in blended butternut squash. Add more milk if thinner consistency desired. Season with paprika, chili flakes, salt and pepper.  Prepare noodles according to package directions. When noodles are nearly cooked, drain in a colander. Add shredded cheese to sauce. Stir in cooked noodles. Enjoy!

Serves 8