Lay in single layer on parchment or baking mat on sheet pan.
Bake until caramelized, about 40 minutes, turning/tossing every 10 minutes as needed.
Remove to cool to handle.
Pasta
Cook pasta per directions provided. While pasta is cooking, prepare the sauce and cashews:
Cashews
In a dry pan over medium heat, roast cashews until golden and caramelized to taste, stirring as needed.
Add salt and toss well. Remove to cool.
Brown Butter Cream Sauce
Heat butter with salt in saucepan over medium-medium/low heat until starts to tint to a light brown. Be cautious, as the line between brown butter and burned butter is very fine.
Remove from heat when browned, add cream and stir continuously. It will bubble quite a bit. Keep stirring until mixed.
Finishing
Drain cooked pasta well. No not rinse.
Place pasta back in warm pan of brown butter cream sauce.
Add cheese and stir.
Mix in butternut squash, onion, half of the cooled roasted cashews. Toss together.
Top with remaining cashews and serve warm.
Enjoy! Visit SouthernFATTY.com for more recipes.
Notes
2014 - SouthernFATTY.com
Recipe by Southern FATTY at https://www.southernfatty.com/brown-butter-butternut-cream-pasta/