Crispy Baked Vegan Mac and Cheese

Bahan-bahan (6 porsi)

• 1 small -medium butternut squash ((about 2 1/4 pounds or 1 kg))
• Olive oil or avocado oil, (for roasting and tossing pasta)
• 1/2 cup (~70g) raw cashews, soaked in cool water overnight or in boiling water for 1 hour and then drained*
• 3/4 cup (60g) nutritional yeast (makes for an extra cheesy flavor, but you can use 1/2 cup or 40g and it will still be good)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dry mustard powder ((optional but adds a nice sharp tangy flavor))
• 1 tablespoon mellow white or yellow miso paste
• 1 (13.5 ounce/ 400 mL) can “lite” coconut milk
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon tapioca flour ((see the “frequently asked questions” section for substitutes))
• 12 ounces (340g) elbow macaroni (see the “frequently asked questions” section for notes on how to make this recipe gluten-free)
• 1 ½ teaspoons kosher salt + more to taste
• Freshly cracked black pepper to taste
• 3/4 cup + 2 tbsp ((60-65g) panko bread crumbs)
• 1 tablespoon nutritional yeast
• Scant 1/4 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 2 1/2 tablespoons vegan butter, (melted)