Butternut Mac & Cheese Cupcakes

If you prefer to roast your own butternut, preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Lightly spray or brush the oil onto the orange flesh of each squash half. Garnish with salt and pepper.

Place the squash halves cut-side down on the baking sheet. Roast for about 35 to 50 minutes, uncovered, until a fork or knife easily slides through the squash. The skin will be lightly browned and the squash may be brown in some spots (which only adds to the flavour).

While the squash roasts, add cupcake papers to a standard cupcake tray that yields one dozen

When there are about 20 minutes left of the squash’s roasting time, cook the pasta according to the package directions. Drain with cold water.

Drain and reserve the juice (aqua faba) of one organic can of chickpeas. Place in a mixer and whip on high with one tsp of cream of tartar until it becomes soft peaks. Set to the side.

After the squash is finished cooking, flip it flesh-side up and let it cool for 10 minutes or so before mixing into a puree.

Stir the aquafaba into the ‘cheese’ sauce ingredients (butter, milk, chickpea flour, nutritional yeast, Dijon, garlic and onion powder, lemon juice, salt, pepper, and miso) until smooth.

Add the butternut puree and stir until fully incorporated.

Use an ice cream scoop and evenly scoop the mac-n-cheese mixture into cupcake pan and bake for 17 minutes

While the cupcakes bake, combine one cup of panko with one cup vegan butter in a pan and saute until light brown

Sprinkle the bread crumbs on top of the cupcakes (along with optional shredded vegan cheese) and bake at 425 for 3 minutes

Remove from the oven and garnish the top with a sprinkle of smoked paprika

Let the cupcakes rest for ten minutes and serve, refrigerate, or freeze for easy reheating