Preheat the oven to 400 degrees. If you're making my homemade vegan parmesan cheese, do that first. In your food processor/blender, blend all ingredients until you have a fine, Parmesan Cheese-like texture. Store leftover vegan parm in an airtight container in the fridge.

Peel and cut the butternut squash into medium sized pieces.
Arrange the cubed butternut squash pieces on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 20 minutes.

Trim and slice the brussels sprouts and place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 12-15 minutes until they start to brown.

Meanwhile, cook the pasta al dente. You don’t want it cooked too much because it will cook a bit longer in the buttery vegetable broth.

In a large dutch oven/skillet, melt ¼ cup of vegan butter over medium heat, then add the sliced shallot and diced garlic. Cook until the shallot and garlic start to turn golden.

Next, add ⅓ cup of the vegan parmesan cheese, stir to absorb the butter, and then add the vegetable broth. Simmer over low heat to combine the flavors.

Drain the pasta, then add it to the pot/skillet. Add the remaining ⅓ cup of vegan parmesan cheese and toss to coat the noodles. It will seem like there is too much broth, but it will soak into the noodles.

Finally add the roasted butternut squash and brussels sprouts, simmering the pasta over low heat for a few more minutes until all the broth is absorbed. Serve in bowls and garnish with fresh thyme and more vegan parmesan cheese (if desired).