Butternut Squash Mac & Cheese

Preheat oven to 400 degree F. Cut squash in half and on only one half drizzle avocado oil & season with salt and pepper. On a baking sheet lined with tin foil, place the squash cut side down and roast for 30 minutes. In a pot, cook the pasta according to package directions. In a bowl, add cashews and 1 cup of water - microwave for 5 minutes to soften, then drain and place in your blender. When squash is complete, scoop out 1.5 cups worth and add to blender, along with all other ingredients (except pasta). Blend until smooth. Add extra vegetable broth if the consistency is too thick. You want it runny enough that it will pour out easily, but thick enough that it would be considered a creamy sauce. Season with salt, cracked pepper, and paprika, enjoy!