Butternut and Sweet Carrot Mac N Cheese

1 box of Gluten-Free Macaroni, cooked as directed on the box

1 Jar Marinara Sauce 

1 butternut squash, peeled, seeded and cubed

1 head of broccoli, broken up into florets

3/4 cup nutritional yeast

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

4 tablespoons tamari



1 cup olive oil

2 tbsp Avocado oil


Cook macaroni as directed on box. Strain, rinse with cold water and set aside. Preheat oven to 400. Brush butternut squash cubes w avocado oil. Sprinkle with garlic powder, onion powder, salt and pepper and massage well so evenly coated. Roast squash for about 25-30 min until tender and browned. Let cool. Steam broccoli until tender and rough chop. Transfer roasted squash, marinara sauce, nutritional yeast, paprika, tamari, olive oil and salt and pepper (to taste). Blend, slowly adding water if needed until achieving a creamy texture. Adjust taste, adding salt and pepper, more yeast or tamari to your liking. Stir sauce into a large pot, add cooked pasta, chopped steamed broccoli and mix well. Transfer to a large baking casserole dish. Sprinkle paprika over the dish and bake in the oven for about 25 minutes, with the last minute on broil to brown the top. Let cool and serve!