Preheat the oven to 425ª F. Toss the butternut squash cubes in 1 tablespoon of olive oil and bake for 30 minutes.
Once cooled slightly, toss butternut squash cubes in the blender, and add the onion and chopped veggies to your sheet pan. Roast for another 20-30 minutes.
Cook pasta according to direction on the package and drain.
In the high-speed blender with the butternut squash, add the nondairy milk, nutritional yeast, garlic clove, miso, Italian seasoning, chipotle seasoning, salt and pepper. Blend on high until thoroughly mixed.
Add the sauce into the cooked pasta along with all the roasted veggies, the shredded cheese, if using, and the basil. Serve!
Recipe from Sip + Spice | Spicy Roasted Veggie Mac and Cheese - http://sipandspice.com/spicy-roasted-veggie-mac-and-cheese/