Cook the pasta in plenty of salted boiling water, but cook them for 3 minutes less than recommended on the package. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large saucepan set over medium heat, then add the onion, garlic, salt and pepper and cook until fragrant and slightly softened, about 2 minutes.
Add the butternut squash and stir to coat, then add the salt, pepper, oregano, onion powder and vegetable broth, stir well and bring to the boil. Lower the heat, cover and simmer until the squash is super tender, slightly mushy and all the liquid is practically gone, about 10 minutes.
Carefully transfer the content of the saucepan to a high-speed blender; add the canned white beans and their liquid, Dijon mustard and nutritional yeast and process on high until super smooth and silky, about 2 minutes.
Return the sauce to the pot, stir in the cooked pasta and transfer to a baking dish. Mix the vegan cheddar shreds and ground hazelnuts together and sprinkle over the top, then bake your mac and cheese for about 25 minutes, or until the top is slightly golden and crispy.
Serve without delay, garnished with a handful of chopped parsley, if desired
The liquid from canned beans is perfectly safe to consume and will greatly contribute in making the sauce thick and creamy… just be sure to use organic beans grown without synthetic fertilizers or pesticides and brands that don’t contain preservatives like calcium chloride. Also, opt for low-sodium or no-salt-added varieties and look for beans in BPA-free cans!