How to make it

1. Preheat oven to 425ºF. Grease a baking sheet, add cubed squash, drizzle with a little olive oil and place in the oven and roast for 20 minutes or until fork tender then take out. Keep oven on but turn down to 375ºF.
2. Make the sauce by adding 2 cups of the cooked butternut squash to the blender along with Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, roasted garlic, salt and black pepper. Pulse until creamy and then pour into a pot and turn the heat to low to keep it warm. Fold in the vegan cheese and mix until melted and looks like a creamy cheese sauce. Keep warm until ready to use. 
3. Cook the ziti pasta as directed on the package (al dente) then drain, place in a bowl with a little olive oil and set aside. 
4. Grease the bottom of the casserole dish and then add a layer of tomato sauce (⅓ can), then cover that with ⅓ of cooked pasta, then take ⅓ of the “cheese” mixture and pour it over the pasta. Repeat this 2 more times, so you have 3 total layers. Sprinkle the top with a little extra vegan cheese, if you have any left. 
5. Pop in the oven and bake for 25-30 minutes until browned, keep in an extra few minutes to crisp up the top if you want. Serve right away while warm.