📖 Instructions

1. First things first, let's get that butternut squash prepped! Preheat your oven to 400°F (200°C). Halve the squash, scoop out the seeds, and toss it with olive oil, salt, and pepper. Roast for about 30-40 minutes, or until tender and easily pierced with a fork. Let it cool slightly, then scoop out the flesh and set aside.
2. Meanwhile, while the squash is roasting, get your pasta cooking! Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions, until al dente. Reserve about 1/2 cup of pasta water before draining; you'll thank me later! Don't forget to drain that pasta well using your colander; nobody likes soggy pasta!
3. Now for the star of the show: the cashew cream sauce. In a blender or food processor, combine the soaked cashews (soaked for at least 2 hours, preferably overnight, or you'll get lumpy sauce!), vegetable broth, nutritional yeast, lemon juice, garlic, and a pinch of salt and pepper. Blend until completely smooth and creamy. Add a little more broth if needed to reach your desired consistency.
4. In a large skillet, heat a little olive oil over medium heat. Add the roasted butternut squash and sauté for a few minutes, until slightly softened and slightly browned. Yum! This step adds depth of flavor and a lovely texture.
5. Time to bring it all together! Add the cooked pasta to the skillet with the squash. Pour the cashew cream sauce over the pasta and toss to coat. Add a splash of the reserved pasta water if the sauce is too thick; you want a luscious, creamy coating, not a glue-like paste!
6. Finally, taste and adjust seasonings as needed. Add more salt, pepper, lemon juice, or nutritional yeast to your liking. Garnish with fresh herbs (sage, parsley, or thyme are all great choices) before serving. And there you have it – the most amazing, simple, and delicious butternut squash pasta you'll ever taste! Honestly, it's divine; don't just take my word for it, try it!