Bring a pot of salted water to a boil. Cook pasta according to the package instructions. 

Heat olive oil in a pan and sauté garlic and onion. Remove from heat. 

In a high speed blender place cooked garlic, onion, 2 cups roasted squash, turmeric, curry powder, nutritional yeast, cashews, Dijon, cashew milk, salt and pepper. Blend until smooth. 

Start adding in hot pasta water until the sauce reaches desired consistency. Place cooked pasta back into the pot and pour sauce over pasta. 

Add 1 cup roasted butternut squash. Gently toss to combine. If the sauce is too thick, add more hot pasta water. 

In a small pan, heat oil over medium heat, fry sage for 1-2 minutes, flip, and fry for 30 more seconds. Place a paper towel to soak up excess oil. 

Season with chilli flakes, Maldon salt, cracked pepper and fried sage.