Mac 'N Cheese Cups

2 cups Kaslo Sourdough Classic Macaroni Pasta

• 2 cups butternut squash
• 1/2 sweet onion, chopped
• 1 garlic clove
• 1 tablespoons olive oil
• 1/2 cup cashews (soaked for a half hour)
• 1/2 cup water
• 1 tablespoon arrowroot powder (or organic cornstarch)
• 1 teaspoon salt
• 1 tablespoon nutritional yeast
• 1/4 cup breadcrumbs
• 1 scallion, chopped

Step 1 Preheat oven to 425F.

Step 2 Place butternut squash, sweet onion, and garlic clove in a mixing bowl. Add olive oil, season with a pinch of salt and pepper, mix. Transfer onto a baking sheet lined with parchment paper, roast for 20 minutes.

Step 3 In a blender, add butternut squash and onion mix, cashews, nutritional yeast, arrowroot powder, water, and salt.  Blend until smooth.

Step 4 Reduce oven to 350F.

Step 5 Bring a medium pot of water to a boil with a pinch of salt. Add pasta and cook to desired firmness. Strain pasta, add to a large bowl and mix with the 'cheese' sauce until evenly coated.

Step 6 Line a muffin tin with silicone cups. Scoop 1/2 cup of pasta and sauce into each cup and sprinkle with breadcrumbs and chopped scallion over top.

Step 7 Bake for 20 minutes. Serve and enjoy!