Cook the Butternut Squash whole in Instant Pot following this method. Cool a bit. Peel and dice the 100 g you’ll need for the sauce. Although you don’t really need to peel the BNS, the skin becomes very soft when pressure cooked and is edible. Don't have an Instant Pot? Use BNS from raw and increase the cooking time in step 4.
Get a big pan of water heating up while you cook the sauce, ready to boil the pasta later.
Chop the onion and garlic in Thermomix with olive oil (5 seconds, speed 5), scrape down the sides and cook for about 7 minutes on speed 1, 100°C.
Add the cubed Butternut Squash with the spices, black pepper, lemon juice and cashews 100°C, speed 1 for 4 minutes.
Add the hot water and vegetable stock paste. Take the bowl out of the thermomix base and let it cool down with the lid off. Blend once it’s cooled down to at least 60°C (to check the temperature all you have to do is place the Thermomix bowl back on the base). You can always heat up the sauce for a few minutes after blending at 100°C on speed 1.
While the sauce is cooling, cook the pasta according to the pack.
Once the Thermomix bowl has cooled down enough, add the nutritional yeast flakes and blend for 1 minute on speed 9. Check if you want to add any salt.
Drain the pasta. Mix the sauce with the pasta in batches. Serve. Then drizzle the served pasta with a bit more sauce