Preheat the oven to 375F.

On a baking pan, roast the squash until dark brown and bubbling, 20 (may need to roast longer if not chopped ahead of time, around 45 minutes, depending on size).

Fill a large pot ¾ full of cold water and bring to a boil over high heat. Once boiling, add pasta and return to a boil. Then, reduce heat and simmer over medium heat until pasta is soft, 20 to 30 minutes. Before draining, add fresh broccoli florets and allow to wilt, 2 to 4 minutes. Drain and return to pot.

Meanwhile, add squash, almond milk, cashews, nutritional yeast, lemon juice and zest, tamari, and chipotle powder to your blender, secure lid and puree until smooth.

For Blendtec: Blend on HIGH Speed for 30 seconds.

For Vitamix: Start on VARIABLE Speed 1. Turn machine on and slowly increase to VARIABLE Speed 10/HIGH. Blend for about 20 seconds.

Pour the squash sauce over the pasta and the broccoli, and stir to combine. Serve warm.

Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes