Step 1.

• Preheat oven to 350F. Peel butternut squash and dice in medium-sized chunks. Toss with 2 Tablespoons olive oil, 2 Tablespoons kosher salt, and 1 teaspoon black pepper. Roast for 45-60 minutes, flipping occasionally. Reserve one cup for plating.

Step 2.

• In a small saucepot, bring water to a boil. Add cashews and boil for 15 minutes. Reserve in warm water.

Step 3.

• In a saucepan with medium heat, add remaining olive oil and sweat onion and garlic until translucent and aromatic. Scoop into a blender.

Step 4.

• To the same blender, add roasted butternut squash, soaked cashews, vegetable stock, thyme, and lemon juice. Blend until smooth. Add to a sauté pan.

Step 5.

• Boil pasta water. Cook pasta according to pasta instructions.

Step 6.

• In a large sauté pan over low to medium heat, combine pasta with sauce and stir to combine. Add pasta water if needed. Add reserved roasted squash.

Step 7.

• Plate and garnish with parsley and freshly cracked black pepper.