Peel the butternut squash, halve and remove the seeds. Using a box grater or food processor fitted with a shredding blade, shred the butternut squash until finely grated. You should have ~ 4 cups. Set aside.

Heat the olive oil in a large saute pan over medium heat. Add the onion and butternut squash along with a pinch of salt and cook until water starts to release from the squash and the onion, stirring often, about 5 minutes. Add the garlic and vegetable broth and cook, stirring occassionally until the squash is very soft and almost creamy.

While the squash is cooking, add the 10 cups of water in a large saucepan along with 2 teaspoons of salt and bring to a boil. Add the noodles and cook until noodles are al dente according to package directions, drain, reserving the pasta water.

In a small blender or mini food processor, add the cashews, nutritional yeast, lemon juice and 1-2 cups of the cooked, shredded squash. How much you add depends on how much texture you want in the final dish. Add ~½ cup of reserved pasta water and blend until very creamy and smooth, with no grainess of the cashews.

To the cooked squash, add the cooked pasta and the creamy cashew-butternut squash. Toss together and taste, adding salt as needed. If the mixture is too thick, add in a splash of pasta water until the desired texture is reached. Serve immedietly.