Preheat oven to 425 degrees F.
Toss butternut squash cubes in olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast in the oven for 15-20 minutes until tender.
While squash is in the oven, cook pasta to just under al dente. Drain and pour into a large bowl or casserole dish.
When squash is done, remove from the oven and add it to a blender.
Add remaining ingredients (milk, grated cheese, nutritional yeast, and spices) and blend until smooth. If the sauce is too thick or having trouble blending, slowly add more milk until it reaches your desired consistency.
Pour blended sauce over the noodles and stir until well-coated.
Garnish with grated parmesan and fresh herbs if desired (rosemary and sage work really well). Serve hot and enjoy!