Prepare the Vegetables: Peel and chop the butternut squash, potatoes, and carrots into bite-sized pieces, about 1-inch cubes.

Boil the Veggies: In a large pot, bring salted water to a boil, add the vegetables and cashews, and boil for about 12 minutes until tender.

Cool and Drain: Drain the cooked vegetables and cashews, and let them cool slightly to avoid burns when blending.

Blend Together: Transfer the drained vegetables and cashews to a blender, and add smoked paprika, turmeric, olive oil, yeast flakes, lemon juice, and a splash of water. Blend until creamy.

Cook the Macaroni: Boil salted water, cook the macaroni according to package instructions, then drain and combine with the butternut squash sauce.

Optional Broil for Topping: Transfer to a casserole dish, sprinkle with vegan cheese and panko breadcrumbs, and broil for 3-5 minutes until golden brown.