Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Cut the squash in half lengthwise, and scoop out the seeds. Add the squash to the prepared baking pan face-side up. Brush both halves with ~1 tablespoon of olive oil and season with salt and pepper, then turn the halves to face down.

Step 3

Drizzle the garlic head with another ½ - 1 tablespoon of olive oil and wrap it in foil. Roast the squash and garlic for 30-35 minutes until tender and caramelized.

Step 4

In the meantime, heat the last tablespoon of oil in a skillet over low. Caramelize the onions until they are golden brown, then remove them from the heat.

Step 5

When the squash and garlic are cool enough to handle, scoop the flesh out of the squash and peel the garlic, then add them to a high-speed blender.

Step 6

Add the shallots, drained cashews, nutritional yeast, thyme, rosemary, red pepper flakes, sea salt, and black pepper. Pour in 2 cups of water to start, then blend it on high until smooth and creamy, adding more water if necessary.

Step 7

Bring a stockpot of water to boil, then salt it generously. Cook the fusilli according to package directions until al dente. Reserve some of the pasta water.

Step 8

Drain the pasta (do not rinse it) and add it back to the pot or a large serving dish. Pour in ~¾ of the sauce and stir to combine. Add more sauce and pasta water as needed to smooth the sauce out and thoroughly coat the pasta.

Step 9

Taste and adjust the salt and pepper to your liking, then serve immediately with vegan parmesan cheese, fresh herbs, extra pepper flakes, etc. Happy eating!