Creamy Butternut Squash Mac and Cheese

If using frozen butternut squash, preheat a lined or non-stick baking sheet in the oven at 400°F for about 10 minutes before adding the squash.

Cut 1 medium-large butternut squash into approximately 1-inch cubes if using fresh.

Toss the squash cubes with olive oil (optional), a generous sprinkle of dried or fresh thyme, and garlic powder, then rub to coat.

Bake the squash on a lined sheet at 400°F for about 30 minutes or until it starts to turn golden brown. If using frozen squash, use the preheated sheet.

Sauté 1 small chopped onion and 3 minced garlic cloves in a little olive oil or broth until the onion turns golden brown, keeping it mixed to prevent garlic from burning.

Add 1/2-1 teaspoon red chili flakes, 1/2 teaspoon dried rosemary, and 1/4 teaspoon dried thyme, and cook for another minute until fragrant.

Transfer the roasted squash to a food processor with 1/4 cup tahini and 1 cup vegetable broth, then blend until smooth and season with salt and black pepper to taste.

Transfer the blended squash mixture to a saucepan and heat it with the cooked onion and garlic mixture.

If using frozen kale, add it along with 1/2 cup water.

Add the desired amount of cooked pasta and heat while mixing, adding more warm water as needed to achieve the desired consistency.

Serve immediately.