butternut squash mac & cheese

25min · 6 servings Recipe: thelittleblondevegan.com This recipe is both vegan and gluten-free, but you’re able to use non-gluten free ingredients as well. Ingredients: • 1 butternut squash • 1 box of pasta (gluten free) • 1.5 cups of vegan cheddar shreds • Breadcrumbs (gluten free) • 8-10 sage leaves • 2 tbsp vegan margarine or butter • 2 cups of plant milk • 4 tbsp of flour (gluten free) • 1 tbsp onion powder • 1 tbsp garlic powder • 1/2 tbsp paprika • Salt & pepper 1 tbsp thyme (fresh or dried) Instructions: • Pre-heat your oven to 400° • Remove seeds, peel and dice your butternut squash • Bring water to a boil and boil the squash for 15 minutes • Add your butter to a pan with the sage leaves and garlic. Remove the sage leaves once they’re crispy & save for late