Begin by boiling a large pot of salted water. Once boiling, add 8 oz of your favorite pasta and cook until al dente, about 8–10 minutes. Drain and set aside.

Preheat your oven to 400°F (200°C). Gather a baking sheet and parchment paper for easy cleanup.

Carefully cut the butternut squash in half lengthwise, removing the seeds and stringy fibers. Peel and dice it into 1-2 inch cubes.

In a large mixing bowl, toss the cubed squash with olive oil (or vegetable broth), salt, and pepper. Spread onto a lined baking sheet and roast for 25-30 minutes until fork-tender and caramelized.

Remove the squash from the oven and allow it to cool slightly. Transfer to a blender, adding vegetable broth, almond milk, garlic, paprika, sage, and cayenne, blending until smooth.

Pour the blended sauce back into a pot over medium-low heat. Stir continuously for 5-10 minutes to warm and meld the flavors, adjusting seasoning as needed.

Add the cooked pasta to the pot with the sauce, tossing gently until thoroughly coated. Serve immediately, garnished with fresh sage or toasted pumpkin seeds.