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Preheat oven to 400 and start boiling water for the pasta shells.
Cook pasta to package instructions and set aside.
Cut up your peeled and seeded squash into small cubes.
Toss onto a sheet pan with granulated garlic and ½ tsp salt and ½ tsp pepper.
Cook for about 20-25 minutes or until the squash is fork tender.
Combine the cooked squash and all of the other ingredients into a food processor or high powered blender and blend on high for 1-2 minutes until smooth.
If your mixture is a little too thick, add a bit more plant milk until you get the consistency you like.
Pour the cheese into a large soup pot and heat up on medium heat until it is hot.
Add the cooked pasta into the cheese and reheat everything for about a minute while stirring consistently, and then remove from heat.
Serve immediately! Tip: Enjoy with mushrooms carnitas!