Boil cubed butternut squash in a medium pan on high heat for 10 minutes. Remove from water but save water for cooking pasta.

Add pasta to boiling water and cook according to package instructions. Meanwhile make sauce and cook veggies. Drain when done, return to pot and add 3 T of vegan butter and stir.

Blend all sauce ingredients in a blender on high for 2 minutes. Set aside.

Add oil and onions to a large saute pan on medium heat. Cook for 4 minutes and add in the now softened butternut squash and also mushrooms if you'd like them. Cook for 5 minutes, stirring occasionally. Turn up heat to medium high and add in kale. Saute veggies for another 3 minutes until kale is bright green and slightly wilted. Salt to taste.

Pour cream sauce into noodle pot and heat over medium heat until the sauce is bubbling. Portion noodles into bowls and top with vegetables, pumpkin seeds, and vegan parmesan, and chopped parsley.