Baked Vegan Mac and Cheese

First, preheat your oven to 350°F (175°C). Blend up roasted butternut squash chunks, lots of Kite Hill cream cheese, nut milk, and salt until the mixture is thick and creamy to create your sauce. Cook pasta a few minutes less than the box instructions suggest, then drain it thoroughly. Return the cooked pasta to the pot and mix in the prepared butternut squash sauce. Spread the pasta mixture evenly into a Pyrex pan. Top with more of the sauce and sprinkle with bread crumbs (chickpea crumbs were used here). Bake for 10-15 minutes in the preheated oven.