VEGAN BUTTERNUT SQUASH MAC & CHEESE

1. Preheat oven to 400 degrees F (200 degrees C).
2. Halve the butternut squash, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Roast for 40-50 minutes, or until tender.
3. While the squash roasts, sauté half a white onion in a pan until translucent.
4. Once the squash is roasted, scoop out the flesh.
5. In a blender, combine the roasted butternut squash flesh, 4 tablespoons nutritional yeast, 1 cup organic vegetable broth, sautéed white onion, 2 cloves garlic, and additional salt & pepper to taste. Blend until smooth, adding more vegetable broth as needed to achieve a desired thick, creamy consistency for the "cheese" sauce.
6. Cook your favorite pasta according to package directions (e.g., chickpea pasta).
7. Combine the prepared "cheese" sauce with the cooked pasta.
8. Serve immediately, garnished with garlic powder, red chili flakes, fresh sage, and additional salt & pepper to taste.