Add the sauce to the cooked pasta pot along with your spinach and leftover butternut squash.

If you want it cheesier, add more nutritional yeast if you think the sauce is too thick, add more almond milk.

Blend the cheese sauce until lovely and smooth, then adjust the flavor as you see fit.

Once cooked, add 1 cup of the squash to a blender along with the other cheese sauce ingredients вЂ“ vegan butter, almond milk, cornstarch, nutritional yeast, dijon mustard, garlic powder, onion powder, lemon juice, sea salt, pepper, chickpea miso and, paprika.Drain and set aside until the sauce is ready. Bring a large pot of salted water to the boil and cook your pasta for the required amount of time shown on packet.Check the вЂњbaconвЂќ bits regularly throughout the cooking time as they can catch and burn easily. Once well-coated, add the bacon bits to a lined tray and place in the oven for 10 minutes or until crispy. Stir all the ingredients together in a bowl. While the butternut squash is cooking, prepare your вЂњbaconвЂќ bits.Cook for about 45 minutes or until butternut squash is tender. Drizzle olive oil over the pieces and season with salt and pepper. Chop the butternut squash into roughly 1-inch cubes and place on baking paper.

Preheat the oven to 200 degrees celsius and line a baking tray with paper.Mac and Cheese recipe adapted from Oh She GlowsД¬rispy Bacon Bits from Vegan100 by Avant Garde VeganДЎ large butternut squash вЂ“ chopped in 1-inch pieces Mac and Cheeze (with crispy вЂњbaconвЂќ bits) Anyway, give this recipe a whirl вЂ“ I donвЂ™t think youвЂ™ll regret it!

Pioneer woman mac and cheese with bacon