Butternut Squash Mac and Cheez

Adapted from It's All Good Vegan

INGREDIENTS: 

• 1 butternut squash, peeled and cut into 2" cubes
• 2 tablespoons vegan margarine
• 1 teaspoon salt
• 1 1/2 cups water
• 2 heaping tablespoons No Chicken Broth powder

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• 1/2 teaspoon garlic powder
• 1 teaspoon dried sage
• 1 teaspoon onion powder
• 1 package vegan shredded cheddar cheese

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• 1 16-ounce package pasta, cooked

METHOD: 

• Combine the first 5 ingredients in an Instant Pot
• Set to sautee until margarine melts; stir to combine
• Seal Instant Pot and set to MANUAL for 3 minutes; quick release when finished
• Using an immersion blender, blend until smooth
• Add the rest of the ingredients, stir to combine then blend a little longer until smooth
• Stir in cooked pasta