Roast Vegetables

1. Preheat the oven to 400˚F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with oil, sprinkle with salt, and lay both halves on a baking sheet, flat side down. 
3. Trim the ends of the shallots, peel, then place on a sheet of aluminum foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly. Lastly, remove the flaky outer layers of the garlic, then cut the top off the head of garlic, revealing the cloves. Place on a sheet of foil, drizzle the exposed cloves with oil, and wrap in foil.
4. Place the shallots and garlic on the baking sheet with the squash and put them in the oven. After 40 minutes, remove the garlic and shallots from the oven and check if the squash is fork-tender. If not, bake for another 10 minutes, or as needed.

Prepare Breadcrumb Topping

1. In a medium pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. 
2. Add the breadcrumbs and sauté for another 4-5 minutes, until golden brown. 
3. Remove from heat and add the everything bagel seasoning and parsley. Stir together and set aside.

Assemble

1. Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente, stirring occasionally.
2. Before draining the pasta, reserve 1 cup of pasta water and set aside.
3. Meanwhile, add 2 cups of butternut squash, the roasted shallots, roasted garlic, nutritional yeast, lemon juice, garlic powder, onion powder, nutmeg, salt, black pepper, and non-dairy milk to a blender. Blend until smooth.
4. Add the blended mixture to a large pot over medium heat and bring to a simmer. 
5. Add the cooked pasta and vegan cheese and mix together. Continue cooking, stirring frequently, until all the cheese is melted and the pasta is coated. If the sauce is too thick, add some pasta water as needed. Add salt and black pepper to taste.
6. Serve and top with the breadcrumb topping.