Preheat oven to 400º F. Prepare a baking tray lined with parchment paper.
Cut the butternut squash in half, remove the seeds, and place on a baking tray with the skin side facing down. Bake in the oven for 40-45 minutes or until a fork can prick the skin easily.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook based on the package instructions.
In a large skillet or saucepan, heat EVOO over medium heat. Sauté onion and cook for 1-2 minutes until tender and fragrant. Add garlic and cook for an additional 1-2 minutes. Set aside.
Meanwhile, blend all the cashew butter ingredients in the food processor.
Once the butternut squash is done, take it out of the oven, cool it down for a bit, and peel off the skin. Consequently, chop them into smaller pieces and transfer them into a food processor or a blender, along with the cashew butter.
Add the sautéed onions and garlic, along with herbs and broth, and purée until smooth and homogenous.
Return the purée to the skillet or saucepan over medium heat. Add the cooked pasta, and season with salt and pepper to taste. Stir until well combined. Serve and Enjoy!