1. Preheat oven to 425 °F, line a baking sheet with parchment paper, and soak cashews in hot water for 30 minutes.
2. Rub the half of your butternut squash with vegetable oil, and then sprinkle with salt and pepper.
3. Place the smashed garlic cloves on the baking sheet, cover with the butternut squash (skin side up), and then bake in the hot oven for 40 to 45 minutes (the skin should be blistering and golden brown).
4. Once the cashews are done soaking, place them in a blender along with the nutritional yeast, almond milk, and another pinch of salt; combining until smooth.
5. Bring a pot of salted water to a boil to cook the pasta according to package instructions.
6. Once the squash is baked, scoop the squash out of its skin and place the contents in the sauce blender, along with the roasted garlic, to combine again until smooth and creamy.
7. Once the pasta is cooked and drained, place it back in the pot and pour the blended sauce over it, stirring everything together to combine.
8. Once everything is combined, serve the pasta, top with some red pepper flakes, and enjoy!
