Vegan Butternut Squash Mac and Cheese

Name: Vegan Butternut Squash Mac and Cheese
Ingredients: 2 cups cubed butternut squash; 1 pound dried pasta; For the panko sage breadcrumb topping:; 1 tablespoon olive oil; 1 clove garlic smashed; 8-10 sage leaves; 1/4 cup panko breadcrumbs; salt and freshly ground pepper to taste; For the cashew bechamel:; 1/4 cup cashews soaked in hot water for 1 hour and drained; 1 1/2 cups unsweetened cashew milk; 2 tablespoons Earth Balance vegan butter or other vegan butter substitute; 2 tablespoon flour; 1/2 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 2-3 tablespoons nutritional yeast; 1 clove garlic grated; salt to taste