1 small butternut squash, peeled and cubed into small pieces (about 4 cups)

3 large shallots, diced (about 2 cups)

2 tbsp avocado oil (or cooking oil of preference)

1 lb. pasta

2 cups vegetable stock

1 batch cashew pulp (from cashew milk)

1 cup raw cashews (soaked in water overnight in the fridge) (link our cashews)

⅓ cup nutritional yeast flakes

2 tbsp mellow white miso paste

2 tbsp lemon juice

3 tbsp smoked paprika

2 tsp sea salt

2 tsp cracked black pepper

1 tsp garlic powder

1 tsp cayenne pepper

1 tsp dried thyme

1 tsp dried oregano

½ cup panko bread crumbs

¼ cup salted Almond Cow vegan butter, melted

½ cup chives, thinly sliced, divided