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1
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.
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2
Slice the squash in half, remove seeds, and place the two haves onto the sheet, cut side up.
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3
Drizzle with olive oil, along with a pinch each salt and pepper.
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4
Roast for 30-40 minutes, or until the squash is fork tender, flipping once about halfway through.
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5
Remove pan from oven.
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6
Let squash cool for at least 10 minutes.
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7
Remove flesh from the skin and set aside.
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8
Cook pasta according to package directions then drain it and set aside.
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9
In a saucepan, over medium-low heat, add the coconut oil, almond milk and arrowroot powder, whisking until clumps are gone.
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10
Cook 1-2 minutes.
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11
Add the remaining ingredients (nutritional yeast, Dijon, garlic powder, onion powder, lemon juice, paprika and a pinch of salt and pepper).
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12
Whisk continuously, until thickened (5-7 minutes).
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13
Into a food processor (or blender), add 1 1/2 cups of the roasted squash, along with the thickened sauce, and process until smooth.
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14
Combine the cooked pasta and desired amount of squash sauce in a bowl.
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15
Line a jelly-roll pan (or large rimmed baking sheet) with parchment paper.
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16
Spread the macaroni mixture over top.
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17
Scatter breadcrumbs evenly over top.
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18
Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling.
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19
Remove from oven.
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20
Let it sit 10 minutes before serving.
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21
Adapted from Oh She Glows.
