1-First, prepare all ingredients by peeling and cubing the butternut squash, chopping the shallots, and handling the garlic. Preheat the oven to 425°F and line a baking sheet with parchment paper. This initial step sets the foundation for that roasted goodness.

2-Next, roast the butternut squash halves on the baking sheet drizzle them with olive oil, season with salt and pepper, and place them cut side down. Add the shallots and garlic (wrapped in foil with a bit of oil and salt) alongside for about 30 minutes until everything is tender. This roasting step really brings out the natural sweetness.

3-Then, in a blender, combine 1 cup of the roasted squash flesh with the shallots, peeled garlic, 3/4 cup water, 1/2 cup raw cashews, 2 tablespoons extra-virgin olive oil, 1 tablespoon nutritional yeast, 1 tablespoon balsamic vinegar, 10 fresh sage leaves, 1 tablespoon fresh thyme leaves, 3/4 teaspoon salt, and black pepper. Blend until smooth for that perfect creamy texture.

4-After that, cook 12 ounces of rotini pasta in salted boiling water until al dente, and don’t forget to reserve up to 1 cup of pasta water. Mix the pasta with the sauce, adding 1/2 to 1 cup of that reserved water to get the consistency just right, and adjust seasoning as needed. For ideas on other pasta dishes, check out our creamy ham and pea pasta recipe for a fun variation.