Fill a large pot about ¾ of the way up with water and bring to a boil.
Add in 1 Tbsp. of sea salt and pasta and cook pasta al dente.
Once pasta is cooked, reserve ¼ cup of the pasta water, then drain pasta and set aside.
Heat a skillet to medium high, add in olive oil and onion.
Cook for 5 minutes then add in the garlic, reduce heat to medium and cook for another 5 minutes.
Place onions and garlic into a food processor using the “s” blade and add in 2 cups of the cooked butternut squash, cashew butter, nutritional yeast, vegan butter, ¼ cup of the pasta water, salt, pepper and spices.