Butternut Squash Mac and Cheese

Peel and cut the butternut squash, potatoes, and carrots into pieces of similar size.
7 oz butternut squash, 1 potato, 1 carrot
Bring a pot of salted water to the boil and add the cut vegetables, and cashews. Boil for about 12 minutes or until the vegetables are fork-tender.
3 oz cashews
Drain the water and leave to cool for 2 minutes.
Add the boiled vegetables and cashews into a blender with the smoked paprika, turmeric, olive oil, yeast flakes, and lemon juice. Season with salt, and add some water.
2 tablespoon yeast flakes, Lemon juice from ½ lemon, 1 teaspoon smoked paprika, 1 teaspoon turmeric, ¼ cup olive oil, Salt, ½ cup water
While blending, add another splash of water, if needed, to achieve the right consistency.
Cook the pasta in boiling water following the packet instructions, drain the water, and combine it with the butternut squash sauce.
8 oz macaroni pasta
You can transfer the butternut squash mac and cheese to a casserole dish, add some vegan cheese, and panko breadcrumsb, and grill for a couple of minutes.
Vegan cheese, Panko breadcrumbs