Single Serving Butternut Squash Mac and Cheese!

I live with a roommate and we often have limited fridge space! She's a fairly picky eater and I don't eat meat so we do not grocery shop together. I made this mac and cheese recipe for myself tonight for dinner and it was such a winner! Figured I'd pass it along in case any other herbivores are interested. I added a really ugly picture of it at the bottom, sorry if it looks completely unappetizing!

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Recipe:

1/2 cup dry pasta

1 cup butternut squash; cubed

3 tbsp almond milk

1/2 tsp salt

1/4 tsp ground black pepper or less, I like things peppery

3 cloves of garlic; minced

1/4 cup of diced onion

1/2 cup of sliced baby bella mushrooms

1/4 cup of quartered cherry tomatoes

Dried parsley to garnish

Dash of nutmeg if you want a nuttier flavor

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1. Bring a pot of water to boil and cook pasta according to package directions.
2. Peel and chop butternut squash into 1 inch cubes
3. Bring another pot of water to boil. Boil butternut squash for 8 minutes.
4. In a fry pan with olive oil, cook down onions and garlic until fragrant and translucent. Once done cooking, add to food processor.
5. Add boiled butternut squash to food processor with the garlic and onions.
6. Add 2 tablespoons of almond milk before blending.
7. Add spices to the food processor and blend until smooth. If it struggles to blend, add another tablespoon of almond milk.
8. Drain pasta back into the pot.
9. Add the squash mixture into the pot.
10. Saute mushrooms in any remaining olive oil.
11. Add mushrooms into the pot with the pasta, and mix until all of the noodles are coated.
12. Sprinkle cherry tomatoes and parsley over top, and serve!

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bon appetit