Vegan Butternut Squash Mac & Cheese

Peel and cube the butternut squash and mince the garlic. 2. Saute the squash and garlic in oil about 3 minutes. 3. Add the cashews and broth, bring to a boil, then cover and simmer about 15 minutes until fork-tender. 4. Cook the pasta al dente, reserving 1 cup of pasta water. 5. Blend the squash mixture with the lemon juice, mustard, nutritional yeast, seasonings, and reserved pasta water until smooth and creamy. 6. Adjust seasoning, pour the sauce over the pasta, and stir to combine.