Easy 'Cheesy' Potatoes With Brussels Sprouts

Roasted vegetables

• 1.7 lbs potatoes peeled and chopped
• 0.5 lbs Brussels sprouts
• 1 ½ tbsp date syrup
• 1 tsp garlic powder

For the butternut squash 'cheese' sauce

• 3 cups butternut squash peeled and cubed
• 2 large carrots peeled and chopped
• 1 medium white onion chopped
• ½ cup plant based milk
• 1 small red chilli pepper de-seeded and chopped
• 2 cloves garlic
• 1 tbsp mustard ensure vegan and gluten-free
• ½ tsp sea salt or to taste
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp Turmeric
• 1 tbsp cornstarch
• 1 cup green peas
• 2 cups spinach