Preheat the oven to 200 degrees.
Place the chopped butternut squash on a baking tray and drizzle over the oil, salt and pepper, then place in the oven to roast for 30-40 mins.
Add the oat milk, plain flour and dairy-free butter to a medium-sized saucepan, turn on the heat and continue to stir until the butter has melted and the flour has combined. The sauce will start to thicken.
Once the butternut squash is soft, remove it from the oven and add it to a blender. Pour in the roux you just made, the nutritional yeast, cider vinegar, turmeric, garlic granules, onion powder, salt and pepper. Blend until smooth.
Cook the macaroni in a pan of hot water according to the packet instructions. Whilst your pasta is cooking, fry the vegan bacon bits. Heat some oil in a frying pan, then add in the bacon bits and cook for 6 minutes.
Drain the macaroni, then return to the saucepan. Add in the creamy butternut sauce and two-thirds of the bacon bits. Stir together so that all the macaroni is covered by the sauce. Top the pasta with the remaining vegan bacon bits, the chopped jalapenos and the cripsy onions.