Spicy Butternut Squash Pasta

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add all of the roasted veggie ingredients to the baking sheet and toss to coat evenly. Place in the oven on the center rack for 20 minutes. Flip and cook for another 10 minutes, or until the squash is fork tender. Remove from the oven and allow to cool slightly.
Transfer the roasted veggies, vegan cream cheese, chipotle peppers, chili powder and smoked paprika to a food processor. Pulse until smooth and combined.
Bring a pot of water to a boil. Cook the pasta until al dente. Drain, reserving 1 cup of pasta water.
Place the empty pot back on the stove and melt the butter over medium heat. Add the sage and cook until the butter starts to brown and the sage becomes crispy. Remove the sage leaves with a fork and set aside.
Transfer the blended sauce to the pot with the reserved vegan butter. Add the vegan parmesan and cook over medium heat until the sauce is hot and bubbly. Taste and add salt as needed - you will probably need to add a healthy pinch.
Add the pasta to the sauce and stir to combine. Thin with pasta water and add non-dairy milk if you want it even creamier. Serve hot with the crispy sage crumbled on top.