Preheat the oven to 180 C (350 F). Line a baking sheet with parchment paper.
Peel and deseed the butternut squash and cut into bite size pieces. Transfer to baking tray and drizzle olive oil over the top, giving it all a few good turns with a spatula to ensure it's evenly coated in oil. Sprinkle with sea salt and roast in the oven for 30 minutes, turning once at the halfway point.
Make the cashew cheese sauce by combining the soaked cashews, and the rest of the cashew cheese sauce ingredients in a blender and pulsing until smooth. The sauce will still be quite thick at this point.
Meanwhile, cook the pasta according to packet instructions, adding the broccoli in during the last 2 minutes. Drain, reserving 250 ml (one cup) of the pasta water.
Remove the butternut squash from the oven and add it to the blender with the cashew cheese sauce. Blend until everything is incorporated. Add the reserved pasta water to the mix and pulse until a creamy consistency is achieved.
Pour the sauce over the pasta and broccoli and stir gently until everything is well combined. Tuck in and enjoy!