Peel and cut butternut squash into small cubes, removing any seeds, and place into a pan of water with diced carrot. Let sit.
Prepare macaroni as instructed on package. Leave to cool once drained.
Boil the butternut squash until tender, not mushy.
Place cubed squash and carrot into blender with spices and enough water to cover and and inch more. Blend until smooth. (Optional - add two to four cashews to make extra creamy)
Pour cheese mixture into pan with noodles and re-heat until warm throughout.
Add the spinach and wilt a little and then add nutritional yeast to taste.
Transfer all of this into an oven safe bake dish and cover with bread crumbs (optional).
Bake at preferred heat until bread crumbs appear browned.
Remove from oven, serve and enjoy.

1 butternut squash. medium sized
50 gram spinach
1 carrot, diced
Bread crumbs (optional)
Water, as needed
3 tablespoon nutritional yeast
4 servings of macaroni noodles (any other noodle works fine, but macaroni is best)
1/2 teaspoon chilli powder (or to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder (or 1 clove)
1/4 teaspoon ginger powder