Pre-heat oven to 400 degrees Fahrenheit. Place cubed butternut squash on a large baking sheet pan and toss with olive oil, a pinch of pink salt and black pepper. Bake butternut squash until tender, about 30 minutes.
Cook the green lentil pasta for 8 – 10 minutes in a large pot of boiling water. While the pasta is cooking, add the roasted butternut squash, cashews, paprika, chili powder, nutmeg, pinch of pink salt, pinch of black pepper and almond milk to a blender and blend until you have a creamy sauce.
Add the cooked pasta and butternut squash sauce to a large bowl and mix until combined. Divide between 4 bowls and enjoy!