This Butternut Squash Mac and Cheese features a silky vegan butternut squash cashew cheese sauce and a crispy sage panko topping.
Preheat oven to 375 degrees. Place squash in a steamer basket set over boiling water and cover. Cook for about 15-20 minutes or until easily pierced with a fork. Remove from heat and allow to cool slightly, then transfer to a food processor and blend until completely smooth.
Heat olive oil in a small skillet over medium-low heat. Add sage and smashed garlic, cooking until sage is crisp on both sides, about 1-2 minutes. Remove sage leaves and drain on paper towels.
Add panko to skillet and stir to combine. Cook until breadcrumbs are golden and toasted, about 3 minutes. Season with salt, then combine sage leaves mix with toasted breadcrumbs. Set aside.
To make the cashew béchamel, blend cashews and 1/2 cup of cashew milk in a food processor or high-speed blender until completely smooth.
Melt vegan butter in a medium saucepan and add the flour. Cook over medium heat, stirring often until flour is cooked and mixture has turned golden brown, about 3 minutes.
Gradually whisk in the remaining cup of cashew milk, followed by blended cashew mixture, nutmeg, nutritional yeast and garlic. Stir to combine, and cook until mixture has thickened, about 6-8 minutes. Season with salt.