Mac and Cheese with Butternut Squash

1 Tbsp 1 tsp Extra-virgin olive oil divided

½ Cup Onion diced

2 lbs Small Butternut squash peeled, seeded and spiralized with Blade B. (This is about 4 of squash total before prepping, or just over 1 ½ lbs once peeled and seeded)

1 Cup Roasted salted cashews soaked in water overnight (140g) * (read notes)

6 to 7 Tbsp Nutritional yeast to taste **

6 Tbsp Unsweetened almond milk

1 to 1 ¼ tsp Salt or to taste ***

Generous pinch of pepper

Directions at foodfaithfitness.com

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