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1
Preheat oven to 375 degrees F. Boil pasta in a pot of salted water until al dente.
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2
Drain and set aside.
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3
Place squash in a steamer basket set over boiling water and cover.
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4
Cook for about 1520 minutes or until easily pierced with a fork.
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5
Remove from heat and allow to cool slightly, then transfer to a high speed blender or food processor and puree until completely smooth.
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6
If any lumps remain, pass through a fine mesh sieve.
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7
Set aside.
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8
Blend cashews and 1/2 cup of almond milk in a food processor or high speed blender until completely smooth.
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9
Pass mixture through a fine mesh sieve to remove any solids.
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10
Melt vegan butter in a medium saucepan and add flour.
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11
Cook over medium heat, stirring often, until flour is cooked through and mixture has turned golden brown, about 3 minutes.
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12
Gradually add remaining 1 cup almond milk to saucepan, salt, nutritional yeast, nutmeg, ground mustard and cayenne.
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13
Stir to combine and cook until mixture has thickened, 35 minutes.
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14
Fold in reserved butternut squash puree and stir until incorporated.
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15
Add pasta to pot and combine with sauce.
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16
Spoon into greased individual ramekins or a 9x9 inch baking dish.
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17
Bake for about 20 minutes.
