2 1/2 pounds butternut squash, peeled, halved, and seeded, then quartered and sliced into triangles
6 garlic cloves
1 thyme sprig
2 cups unsweetened almond milk
2 cups chicken stock, or vegetable stock to veganize
1 pound small elbow macaroni or mini shells
2 tablespoons grated Gruyere
3/4 cup panko breadcrumbs
1 tablespoon finely chopped flat-leaf parsley
2 garlic cloves, minced
1/4 teaspoon sea salt
Want to veganize this dish? Opt for veggie stock, swap in almond cheese, and add fresh herbs like thyme, parsley, or even double the garlic.
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