• Step 1: Roast the Veggies
• Preheat the oven to 400 degrees F.
• On a baking sheet, toss the cubed butternut squash and roughly chopped sweet onion with olive oil, himalayan sea salt, chipotle seasoning and paprika
• On the same baking sheet, wrap 2 heads of garlic in foil. I cut off  the tops to expose some of the flesh.
• Bake for 20-30 minutes, until fork tender and caramelized. The garlic may need to stay in the oven for 10 additional minutes.
• Let this cool.

Step 2: Prepare the Sauce

• Add the butternut squash, garlic and onion to a food processor. Add 1 cup of non-dairy milk, 1 tbsp nutritional yeast,  and puree, adding water or milk as necessary to get a smooth consistency. At this point, I taste the mixture to see if it needs more chipotle seasoning for spice or salt.
  
  
• Step 3: Prepare the Baked Dish
• In a pot, boil 1 package of pasta until al-dente. Reserve some of the cooking liquid to loosen the sauce later.
• Mix the sauce with the pasta and place in a baking dish and 1 can of canellini beans, rinsed. The pasta should be slightly runny, but be able to hold shape enough. Add pasta water or milk if the sauce is too thick.
• Cover with a layer of breadcrumbs and some pepitas, and return to the oven.
• Set the oven to the broil setting and broil the pasta until the top browns slightly (1-3 minutes).
• Remove, garnish with parsley and serve!