Curried Butternut Squash Mini Stuffed Shells

Cook the pasta to just until they start to soften.  Drain pasta and set aside.
Steam the vegetables:

1. Cut the onions and carrots into thin slices. 
2. Break the caulifloewr into small chunks.
3. Steam for 15 minutes or until soft.
4. Drain vegetables and place in a large bowl.
5. Add squash.
6. Toss with olive oil and seasoning to coat.

Prepare the sauce:

1. Place coconut milk, water, curry powder, garlic powder, and red pepper flakes in a blender.  Blend until mixed.
2. Pour half of this mixture into the large pot.
3. Add the roasted vegetables to the blender and blend until everything is creamy and smooth, add this to a large pot.
4. Heat the sauce over low-medium heat.  Add the shredded cheese, and stir until it's melted.

Prepare the toppings:

1. Place crackers in a zip top plastic bag and crush the crackers with a rolling pin.
2. Add cheese and olive oil to the bag.
3. Shake to mix.

Bake:

1. Preheat oven to 350 degrees.
2. Grease a casserole dish.
3. Add the sauce to the pasta in the pasta pot and stir until everything is mixed.
4. Transfer the mixture into the casserole dish.
5. Place in the oven and bake for 30 minutes.  Remove from the oven, sprinkle topping all over the top and bake for an additional 5 to 10 minutes.
6. Allow to cool and set for a few minutes before serving.