Creamy Vegan Butternut Squash Pasta Prepare your Ingredients. Listed on the blog: sixhungryfeet.com Cut the butternut squash in half, place on a baking tray and bake for about 40 minutes at 200C. Melt the vegan butter and add finely chopped onion, garlic paste, finely chopped sage and the spices Make the cashew cream. Blend the soaked cashews with water to create a smooth cream. When the butternut squash is roasted, blend with 100ml water and add to the pan. Keep cooking for a few minutes and add some more pasta water to adjust the consistency. Add the pasta into the pan and mix until evenly coated. Serve with some crispy sage, yeast flakes or vegan cheese.