8 oz cooked pasta - whatever kind you like!
4-5 small honey nut squash or 2 large squash
1 cup coconut milk
2 cups broccoli florets
3 large cloves of garlic
1 small shallot
1/4 cup nutritional yeast
1 tbsp extra virgin olive oil
salt and pepper to taste
cayenne pepper to taste
1-2 tbsp hemp seeds
Preheat the oven to 350 F
Cut off the stems and bottom of each honey nut squash and lay on a parchment lined baking sheet. Add the garlic cloves and shallot to the pan.
Drizzle the olive oil, salt and pepper evenly across the squash and bake for roughly 35 minutes, until the squash is really soft and can be easily pierced with a fork.
Once the squash has been baking for about 25 minutes, cook the pasta until al dente and put aside.
Lightly steam the broccoli for 5 minutes - you want the broccoli to still have a little crunch.
After the squash is fully cooked, you can let it cool off for a couple of minutes before removing the seeds. Use an ice cream scoop or other sturdy spoon to remove the flesh from each squash and place inside a large pot.
Add the roasted garlic cloves and shallots to the pot of squash and about 1/2 cup of coconut milk. Then add in the nutritional yeast and a generous pinch of salt and pepper. Use an immersion blender to start mixing the squash with the coconut milk and other ingredients, and continue to add coconut milk until you achieve a creamy consistency.
Add the pasta and broccoli to the pot and mix until the pasta is fully coated with the honey nut squash sauce. You can add more salt, pepper, nutritional yeast, or cayenne pepper to your mac and cheese.
Top with hemp seeds and enjoy warm.