Bring a large stockpot of salted water to a boil.In the boiling water, cook pasta as directed on the package.Meanwhile, in a blender add butternut squash, ½ cup soy milk, starch, nutritional yeast, onion powder, garlic powder, mustard, lemon juice, olive oil, salt and paprika.Blend until smooth. Add more soy milk as needed.Season to taste with salt and cayenne.Place into a small saucepot, over medium heat and cook, stirring constantly until sauce has heated through.Drain pasta in a colander and transfer back into the stockpot.Add the cheese-sauce to the pasta, along with vegan parm if using, and stir until combined.Serve pasta topped with vegan parmesan cheese, chili flakes and parsley.**How to Roast a butternut Squash: Preheat oven to 350F. Halve 1 large or 2 small butternut squashes and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender. **