Preheat the oven to 425° F. Cut the butternut squash into 1-inch cubes. Place the cubes on a parchment paper or aluminum foil-lined baking sheet. Toss in olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes or until golden brown.
While the butternut squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
Reserve ½ cup of the pasta water. Drain the pasta.
Add the pasta and reserved water back to the pot.
In a small saucepan, with a teaspoon of olive oil, sauté the minced garlic until cooked through. Set aside.
Place the roasted butternut squash in a blender with all the other ingredients (roasted garlic, garlic powder, onion powder, nutritional yeast, salt, pepper, lemon juice, paprika, turmeric, nutmeg, and dairy-free milk.)
Blend until smooth and creamy. Add more dairy-free milk if the sauce is too thick.
Pour the butternut squash "cheese" sauce on top of the macaroni. Stir to combine. Serve topped with fresh herbs of your choice.