Add enough water to cover cashews, soak 4 hours or overnight. When ready drain, rinse soaked cashews and set aside.
In a blender (I used Blendtec) add soaked cashews, water, garlic, lemon, onion, nutritional yeast, rosemary, salt & pepper. Blend on high or "sauce" button on the Blendtec or until smooth and creamy. Pour into a bowl and set aside.
Preheat oven to 425 degrees F. On a lined cookie sheet, place peeled and cubed butternut squash. Add olive oil, salt and pepper and toss. Roast for 25-35 minutes or until tender.
Once butternut squash is cooked add all the squash into blender, 1/2 cup cashew sauce and 1/2 c - 1 c water adding at 1/4 c increments at a time as to not over thin the sauce. Blend until well pureed and smooth.
If needed add additional 1/2 cup cashew cream sauce to flavor butternut purée or thin out sauce a little more. Add additional salt and pepper to taste.
Add sauce to hot cooked pasta and enjoy right away!
TIPS:
Buy precut fresh or frozen butternut squash to save you time
Keep extra sauce in the fridge, use within 3-5 days.
Add cooked veggies like broccoli, peas, carrots, or peppers to increase nutritive value
Feel free to top with cheese if you are not making this dairy-free