• Canola oil spray
• 1 head cauliflower, chopped
• 1 lb. butternut squash, chopped
• 1 small yellow onion, chopped
• 4 cloves garlic, pressed
• 2 cups vegetable stock
• 1 lb. whole wheat elbows, cooked
• 3 Tbs. wheat germ
• 3 Tbs. breadcrumbs
• 1/3 cup nutritional yeast

Directions:

1. Preheat oven to 400°F. Coat 2 baking sheets with canola oil spray. Arrange chopped cauliflower, squash, onion, and garlic on baking sheets in a single layer, and lightly spray the tops with canola oil spray. Roast for 45 minutes, flipping once halfway through.

2. Let cool and then transfer to a food processor or blender, slowly adding veggie stock to each batch.

3. Coat large casserole baking dish with canola oil spray. Add vegetable mixture with pasta and mix. In a small bowl, combine wheat germ and breadcrumbs, then sprinkle over macaroni mixture. Broil in the oven on low for 2 minutes. Remove from the oven and sprinkle with nutritional yeast for a cheesy flavor. Add salt to taste. Add chopped cashews for protein and crunch if desired.