- 1
Cook the pastas according to their package directions. Drain and rinse. Set aside in one of the pots used to cook the pasta.
- 2
Heat the olive oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, 20 to 25 minutes. Add to the drained pasta and stir to incorporate, then cover with a lid and set aside while you prepare the remaining ingredients.
Timer: 25m - 3
Meanwhile, preheat the oven to 375°F.
- 4
In a large saucepan over medium-low heat, melt the butter. Whisk in the flour and stir for about 2 minutes. Whisk in the milk, ground mustard, nutritional yeast, nutmeg, garlic powder, salt, and pepper and stir until the sauce has thickened. Whisk in the butternut squash puree until smooth. Stir in 1 cup of the cheese until melted, then remove from the heat.
Timer: 2m - 5
Add the pasta mixture to the sauce and stir until well combined.
- 6
Pour into a 9 by 13-inch baking pan and top with the remaining cup of cheese.
- 7
Bake for 30 to 35 minutes, or until hot throughout and bubbly around the edges. Serve warm.
Timer: 35m