Creamy Roasted Butternut Squash Pasta

0 Preheat oven to 450 degrees.
1 Add the squash to a bowl and drizzle with olive oil if desired, and season generously with salt and pepper. Toss to combine and spread on a large baking sheet. Transfer to the oven and bake for 25 minutes, or until golden and crisp on the edges.
2 Meanwhile, heat a large skillet over medium heat and add in the garlic, shallot and a splash of water or cooking oil. Sauté until tender and fragrant - about 3 minutes.
3 Pour in the water, add the bouillon and spices, and bring to a gentle boil. Add the noodles and reduce heat so you have a steady, gentle simmer. Add about 1/2 tsp of salt. Check the noodles at the recommended cooking time, but don't be surprised if you need to cook a bit longer, or add a little more water. Once the noodles are al dente, you should have very little water left in the skillet.
4 Pour in the cashew cream, nutritional yeast, apple cider vinegar, and garlic powder and stir to combine, adding a splash of water if needed. Gently fold in the roasted squash and arugula.