Step 1

Preheat the oven to 400F.

Step 2

In a baking dish, add the squash, garlic, onion and thyme. Sprinkle with salt and pepper. Roast for 40 minutes to 1 hour, until the squash is soft.

Step 3

In the meantime, cook your macaroni until al dente. Reserve 1 cup of the pasta water.

Step 4

In a high speed blender, add the squash (skin on), garlic bulbs (skin discarded), onion, thyme (I include the sprigs), cashews, plant-based milk, nutritional yeast, lemon juice, salt, paprika and pasta water. Blend until completely smooth, adding more water as needed to thin.

Step 5

Transfer the cooked macaroni to a casserole dish, and pour the sauce over top. You will likely have more sauce than is needed, which you can freeze or prepare a double batch. Mix until completely coated. Top with bread crumbs, if desired. Place in the oven for 10 minutes, until the top is slightly browned. Enjoy immediately, or store in the fridge for up to four days.