Soak your cashews in water for at least 1-2 hours, or in a pinch in just boiled water for 20-30 minutes.
Preheat your oven to 425. Line a baking sheet with parchment paper.
Cut the butternut squash in half, removing the seeds and place cut-side down on the baking sheet. Bake for 30-35 minutes until cooked through.
Wash and dry your sage leaves and heat up a small pan over medium heat. Add a drizzle of extra virgin olive oil or ghee and fry the sage until crispy, about 4-5 minutes. Then remove and set aside.
Remove the butternut squash and let cool while you boil some water in a pot for your pasta and cook according to package directions. Once cooked, drain and add back into the pot.
Once you add the pasta back into your pot, add the spinach to it so that it has time to wilt a little with the heat of the pasta.
Once the squash has cooled slightly, scoop out 2 cups and add to a blender along with the cashews, water, garlic, vinegar, smoked paprika, chili powder, sea salt and 1 tbsp of extra virgin olive oil. Blend until smooth and creamy.
Add the sauce to your pasta, top with toasted pumpkin seeds and pine nuts and crispy sage. Serve and enjoy!
If you don't have spinach, simply omit, or add in another green like kale or even cooked brussels sprouts.
If you can't have cashews, you could try using soaked sunflower seeds to create a creamy consistency.
This sauce makes just over 2 cups.