Cook macaroni noodles al dente, according to package instructions. Once cooked, reserve at least ½ cup pasta water then strain. Pour noodles back into the pot and set aside.

Meanwhile, in in a blender or food processor, blend cashews and water until combined. Add in roasted butternut squash and remaining ingredients. Blend again, until completely smooth.

Add the butternut squash sauce to pot with cooked pasta and stir to coat. Add reserved pasta water while stirring, until desired consistency is reached. Taste and adjust seasoning, if needed. Serve warm and enjoy!

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