Preheat oven to 375 degrees. Boil pasta in a pot of salted water until al dente. Drain and set aside.

Place squash in a steamer basket set over boiling water and cover. Cook for about 15-20 minutes or until easily pierced with a fork. Remove from heat and allow to cool slightly, then transfer to a high speed blender or food processor and puree until completely smooth. If any lumps remain, pass through a fine mesh sieve. Set aside.

Blend cashews and ½ cup of almond milk in a food processor or high speed blender until completely smooth. Pass mixture through a fine mesh sieve to remove any solids. Melt 2 tablespoons Earth Balance in a medium saucepan and add flour. Cook over medium heat, stirring often, until flour is cooked through and mixture has turned golden brown, about 3 minutes. Gradually add the remaining cup of almond milk to saucepan, along with salt, nutritional yeast, nutmeg, ground mustard and cayenne. Stir to combine and cook until mixture has thickened, about 3-5 minutes.

Fold in reserved butternut squash puree and stir until incorporated. Add pasta to pot and combine with sauce. Spoon into greased individual ramekins or a 9x9 inch baking dish.

To make the panko sage breadcrumbs, melt 1 tablespoon of Earth Balance in a small skillet over medium-low heat. Add sage and smashed garlic, cooking until sage is crisp on both sides, about 1-2 minutes. Remove sage leaves and drain on paper towels. Add panko to skillet and stir to combine. Cook until breadcrumbs are golden and toasted, about 3 minutes. Season with salt and crumble sage leaves back into pan. Discard garlic and sprinkle over macaroni. Bake for about 20 minutes.