Sweet Potato and Squash Mac N' Cheese

Happy Autumn! I am delighted to share with you this squash and sweet potato mac n' cheese, which I admittedly ate far too much of. Twice. This is due in part to its creamy, sweet, hearty fullness and in part to the buttery crust on top, which absolutely makes the meal.

First, roast, boil or otherwise prepare as you wish 1 sweet potato and 1 acorn squash. You'll need the flesh for later, and this will take the most time.

To make the basic sauce, you'll need:

1 cup almond milk

1/4 C nutritional yeast

1 T Earth Balance

1/4 t garlic powder

1/4 t onion powder

1/2 t mustard powder

1/2 t sea salt

black pepper to taste (I usually use copious amounts)

1 1/2 T all-purpose flour

Heat the almond milk on medium heat for 4 minutes, then stir in all the remaining ingredients except the flour. Reduce heat to low and add the flour 1 tablespoon at a time, stirring constantly until the sauce thickens.

Turn the heat to simmer and stir in the squash and sweet potato, gradually stirring until completely mixed. 

Mix the sauce with cooked pasta and you have your basic root veggie mac n' cheese. But if you were paying attention earlier (!!!) you'll clearly recall that the sweet, crumbly topping is key in this dish. So go ahead and preheat your oven to 350 degrees, why don't you?

Whisk 1/2 C all-purpose flour, 1/4 t salt, 1/4 t black pepper, and 2t sugar together in a medium-size bowl. Gradually cut in 2T Earth Balance, mixing with your fingers, until the meal gets crumbly. Sprinkle over your pasta and pop that shit in the oven! For, oh I don't know, 15 minutes?