This reminds me of Mac n Cheese, pass the ketchup!! Author notes: Add frozen peas or broccoli to the boiling pasta, or 1-3 cups fresh chopped kale to the sauce and pasta before baking

Ingredients 16 oz (or less) dry pasta shells, less if you like it creamier 1/2 medium onion, chopped 1/2 tsp salt 3 cloves garlic, chopped 2 cups vegetable broth 4 cups peeled, diced butternut squash (about 1/2 a medium squash) 1 Tbsp tamari or soy sauce 1 tsp Dijon mustard 1/2 tsp paprika 1/8 tsp black pepper 1/2 cup unsweetened plain almond milk 1 tbsp freshly squeezed lemon juice 1 tbsp nutritional yeast OPTIONAL: 8 oz Silken tofu-squeeze through fingers before adding to cooked butternut sauce TOPPING 1/2 cup almond meal (flour) 1 tsp dried thyme 1/2 tsp smoked paprika 2 tbsp nutritional yeast 1/2 tsp salt 1 Tbsp olive oil

Instructions
Bring a large pot of water to a boil. Cook pasta stopping about 3 minutes short of cooking time so it’s al dente.

While it’s cooking, make crumble topping. Set aside.

Drain and rinse pasta and set aside. Set a large sauté pan over medium heat.

Water sauté onion, adding a bit of broth as needed-don’t steam them! Sauté until sold and translucent. Add the garlic and stir for a minute or two,

Preheat oven to 350*.

Add the broth, squash, Tamari, mustard, paprika salt, pepper. Bring all to a boil over high heat, then reduce to simmer and cover. Cook until the squash is tender when poked with a fork. Add Silken tofu if using. Add almond milk lemon juice, and nutritional yeast. Blend till silky smooth with immersion blender. Taste and add salt and pepper to taste.

MIx pasta and sauce together and place in baking dish. Sprinkle topping over all.

Bake for about 30 minutes.