1 medium butternut squash (about 2 pounds)
3 tablespoons coconut oil
1 pound gluten-free elbow macaroni
4 cloves garlic, minced
1 teaspoon dried oregano
2 1/2 cups coconut milk
2 tablespoons arrowroot powder
1 1/2 cups nutritional yeast
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
1 teaspoon truffle salt, plus more for the sage
1 1/2 cups chopped collard greens
1/2 cup crushed pecans
1 handful fresh sage leaves
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