0 Preheat the oven to 450 F/ 230 C
1 Mix the squash, shallots and garlic with ½ teaspoon of the salt and oil if using.
2 Put the mixture on a parchment lined cookie sheet.
3 Bake for 35 minutes until the squash is cooked and brown on the edges.
4 Meanwhile, cook the pasta according to package directions.
5 When the butternut squash is done, add to a blender with the broth, cashew and vinegar.
6 Blend until smooth. Add more salt as you prefer.
7 Serve mixed with pasta and thyme or parmesan!
