Butternut Squash Mac ‘N Cheeze: Two Ways

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1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)

3/4 cup raw cashews

1 cup non-dairy milk (I used unsweetened + unflavoured soy milk), or more to thin out

3 garlic cloves

1 tbsp fresh lemon juice

2 tsp kosher salt, or to taste

6-7 tbsp Nutritional yeast (provides the cheesy consistency)

1/2 tsp dijon mustard

1/2 tsp or a bit more of dried Italian seasoning

1/4-1/2 tsp Tumeric powder, optional (gives the orangey colour)

Freshly ground black pepper, to taste

1/4-1/2 tsp Paprika + more to season

Your pasta of choice (I used ~450 grams/4.5 cups dry penne for the casserole) + mix-ins

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