Start by preheating your oven to 400°F (200°C).

Peel and cube one large butternut squash, then toss the pieces with a tablespoon of olive oil and ¼ teaspoon of salt. Transfer the squash to a parchment-lined baking sheet.

Slice the top off a whole garlic bulb, drizzle it with a little olive oil, and wrap it in foil. Roast the squash and garlic in the oven for 30–40 minutes, or until the squash is tender and slightly caramelized, and the garlic is soft and fragrant.

While the vegetables are roasting, prepare your other ingredients. If you forgot to soak the cashews, place ½ cup of cashews in a small saucepan, cover with water, and simmer for 15–20 minutes. Drain and rinse before using.

In a high-speed blender, combine the roasted squash, soaked cashews, 1 teaspoon lemon juice, 1 teaspoon Better Than Bouillon, and 4 cups of vegetable stock or water. Once the garlic is cool enough to handle, squeeze the roasted cloves out of the bulb and add them to the blender. Blend until completely smooth and creamy, adding a little extra liquid if needed to reach your desired consistency.

In a large pot, heat 1 tablespoon of margarine or olive oil over low to medium heat. Add 1 tablespoon of fresh sage and two sprigs of fresh thyme, cooking gently until the herbs are fragrant but not browned. Pour the blended butternut squash sauce into the pot with the herbs, stirring to fully incorporate the flavors. Taste and adjust seasoning with salt as needed.

Cook your pasta according to package instructions, reserving a little pasta water. Toss the cooked pasta with the sauce, adding reserved pasta water as needed to coat the noodles evenly. Serve warm, garnished with extra fresh herbs, toasted seeds, crushed red pepper, or vegan parmesan if desired.