Step 1

Preheat the oven to 180C/350F.

Step 2

Peel and cut the butternut squash into 1 inch chunks. Place on a baking tray, toss in some oil, salt and pepper and place in the oven. Set the timer for 20 minutes.

Step 3

In a bowl, mix all the coconut bacon ingredients until the coconut flakes are all coated.

Step 4

Place on a lined baking sheet and spread out in a thin layer. Once the timer has gone off, place in the oven and set the timer for 10 minutes. Give the butternut squash a toss too.

Step 5

Cook the pasta according to packet instructions whilst the butternut squash and coconut bacon are cooking.

Step 6

The butternut squash should be soft and starting to brown and the coconut bacon should be crispy and just starting to brown. If the butternut squash isn't soft when you put a knife in, leave it for another 5 minutes. Take out the oven and leave the coconut bacon to cool and crisp more.

Step 7

Place 2/3 of the cooked butternut squash in a high speed blender with the cashews, garlic, plant milk and nutritional yeast. Blend until smooth, add a little more milk if it is too thick. Taste and season with salt and pepper.

Step 8

Mix the sauce in with the cooked pasta, serve and top with the remaining butternut squash and coconut bacon.

Step 9

Grate some vegan parmesan on top and enjoy!