Dairy-free mac and cheese made with butternut squash.
Using a fork, poke several holes into the squash and then microwave for 3-4 minutes. This makes the peeling process much easier.
Peel the squash and slice in half length-wise. Use a spoon or an ice cream scooper to scoop the seeds out. Chop the squash into cubes and place on bottom of a slow cooker.
Add the onion, cashews, yeast, garlic, rosemary, nut meg, olive oil, mustard, salt, and vegetable stock. Stir and cook on high for 4 hours or on low for 8 hours.
Add cooked squash into blender and blend until smooth.
Stir the blended squash mix into the cooked macaroni and serve.