1-Preheat the oven: to 425°F and line a baking sheet with parchment paper.

2-Drizzle the squash with olive oil, season with salt and pepper, and place cut side down on the baking sheet.

3-Wrap the shallots and garlic cloves in foil with olive oil and a pinch of salt, then place on the baking sheet.

4-Roast for 30 minutes, or until the squash is tender.

5-Remove 1 cup of roasted squash flesh and blend it with the shallots, peeled garlic, ¾ cup water, ½ 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, salt, and pepper until creamy.

6-Cook 12 ounces rotini pasta according to package directions in salted boiling water, reserving 1 cup of pasta water before draining.

7-Return the pasta to the pot and stir in the squash sauce, adding ½ to 1 cup of reserved pasta water to loosen and coat the pasta.

8-Season with salt and pepper to taste, and garnish with thyme leaves, red pepper flakes, freshly ground black pepper, and optional Parmesan cheese.