Vegan Butternut Squash Pasta Sauce

• 1/3 cup raw cashews
• 1 butternut squash
• 1 head of garlic, halved crosswise (optional, but delicious)
• 1 bunch fresh sage
• 3 tbsps raw pumpkin seeds
• 12 oz large rigatoni
• 3/4 cup water (pasta water is even better)
• 1 tbsp lemon juice
• 2 tbsps nutritional yeast
• 1/2 tsp smoked paprika
• 1/4 tsp ancho chili powder or chili powder
• 1/2 tsp kosher salt
• 1 1/2 tbsp extra virgin olive oil
• 2 cups spinach (or arugula), packed

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1. Soak your cashews in hot water for at least two hours, or if you're in a pinch, you can soak them in just boiled water for about 30 minutes.
2. Preheat your oven to 425℉. Line a baking sheet with parchment paper.
3. Cut the butternut squash in half from top to bottom and remove the seeds. Place the squash cut-side up on the baking sheet. Bake for 30-35 minutes until cooked through. Place the garlic in foil and drizzle with olive oil and place alongside the squash if using.
4. Heat up a large skillet over medium-low heat. Add a drizzle of extra virgin olive oil and fry the sage until crispy, about three to five minutes, set aside.  In the same skillet toast the pumpkin seeds until starting to pop and fragrant, about five minutes and then remove and set aside with the sage.
5. Cook the pasta in a large pot of salted water according to package directions, reserve pasta water for the sauce. Drain and set aside.
6. Once the squash has cooled slightly, scoop out 2 cups and add to a blender along with the drained cashews, reserved pasta water, roasted garlic cloves, lemon juice, nutritional yeast, smoked paprika, chili powder, salt and extra virgin olive oil. Blend until smooth and creamy.
7. Toss the spinach (or arugula) in the same large pot used to cook your pasta and then add the warm pasta on top. The heat from the pasta will wilt the greens a bit.
8. Add the sauce to the pasta and greens and stir well to combine. You can turn the heat on low to get everything hot and wilt the greens more if needed.
9. Divide onto plates and top with the toasted pumpkin seeds and crispy sage. Season with salt and pepper and enjoy!

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