Creamy Butternut Pasta Bake

Bring a large pot of salted water to a boil for the pasta. Place the butternut squash cubes in a small saucepan and cover with 1 inch water. Boil until fork tender, about 10 to 12 minutes, then drain.

Place the cashews in a small bowl and cover with 2/3 cup hot tap water. Destem the kale and roughly chop the leaves. Add the fusilli to the large pot of boiling water and stir. Cook until al dente, about 7 to 9 minutes. Once the pasta is done, reserve 1/2 cup of the pasta water. Drain the pasta.

In a blender, combine the pumpkin seeds, just 1 tbsp nutritional yeast, ¼ tsp salt, and a pinch of pepper. Pulse to a coarse mix. Transfer the pepita parmesan to a small bowl, and stir in the oregano.

Add the cashews along with their soaking liquid to the (now empty) blender. Add the remaining nutritional yeast, cooked butternut squash, garlic, 1 tbsp lemon juice, ¼ tsp salt, and a pinch of pepper. Blend butternut sauce until smooth.

Return the (now empty) large pot to medium-high heat with 2 tsp olive oil. Once the oil is hot, add the chopped kale and a pinch of salt and pepper and cook until slightly wilted, about 2 to 3 minutes. Return the fusilli to the pot along with the butternut sauce and stir to combine. Taste and adjust seasoning with salt and pepper.

Set the oven to broil on high. Pour the creamy butternut pasta into an 8x8 baking dish. Sprinkle with the pepita parmesan and broil in the oven until lightly browned, about 2 to 3 minutes. Cut the remaining lemon half into wedges. Scoop onto plates and serve with lemon wedges, enjoy!