Vegan Butternut Squash Pasta Bake (Gluten-Free) - The Pesky Vegan

Ingredients

• 1 butternut squash
• 1 onion, peeled and roughly sliced
• 6 garlic cloves, skin removed but left whole
• 1 tablespoon olive oil
• 18 oz (500 g) dried pasta such as conchiglie or penne ((gluten-free if necessary))
• Two large handfuls (100 g) chopped kale
• ½ cup (80 g) mixed nuts or seeds ((I used a mix of walnuts and sunflower seeds))
• 4 tablespoons nutritional yeast, divided
• 2 teaspoons dried sage, divided
• 1¾ cups (400 ml) plant-based milk or vegan stock ((see notes))
• 1 tablespoon vegan Dijon mustard
• Juice of 1 lemon
• Salt and pepper, to taste