The Bonberi Mac N Cheese!

Cook macaroni as directed on box. Strain, rinse with cold water and set aside. Preheat oven to 400°F (200°C). Brush butternut squash cubes with avocado oil. Sprinkle cumin, salt and pepper and massage well so evenly coated. Roast squash for about 25-30 minutes until tender and browned. Let cool. Steam cauliflower until tender and rough chop. Strain pumpkin seeds and add to blender or food processor with roasted squash, nutritional yeast, paprika, garlic powder, onion powder, tamari, olive oil and salt and pepper (to taste). Blend, slowly adding water until achieving a creamy “velveeta” texture. Adjust taste adding salt and pepper, more yeast or tamari to your liking. Set aside. In a large baking casserole dish, add cooked pasta and steamed cauliflower and mix. Pour over cheese mixture and mix until pasta and cauliflower are fully coated. Sprinkle over vegan mozzarella. Bake in the oven for about 15-20 minutes, with the last minute on broil to brown the top. Serve with a green salad.