Mix the squash, shallots and garlic with ½ teaspoon of the salt and oil if using.
Put the mixture on a parchment lined cookie sheet.
Bake for 35 minutes until the squash is cooked and brown on the edges.
Meanwhile, cook the pasta according to package directions.
When the butternut squash is done, add to a blender with the broth, cashew and vinegar.
Blend until smooth. Add more salt as you prefer.
Serve mixed with pasta and thyme or parmesan!
The powdered cashew helps give this sauce a creamy yet lower fat and calorie option. If you do not have it, you can use 1/2 - 1 cup raw cashews (soaked if you don’t have a high speed blender or powder them using a coffee grinder).
Adjust the cashew to get the creaminess you prefer.
You can sub sweet or yellow onion for the shallots.
The nutrition facts are for the sauce only. It makes about 2 1/2 - 3 cups depending on how much broth you use. Serving size is about 1/2 - 3/4 cup.