Roast squash on a cookie sheet at 425 for 25-30 minutes, until soft. While squash is roasting, cook pasta according to package directions, and drain.
In a blender, combine roasted squash, Ajoyo Original Unsweetened Almondmilk, garlic, vegetable stock, and a pinch of salt and pepper. Blend until smooth and creamy. If sauce is too thick, add an additional splash of vegetable stock.
Pour over cooked pasta, and toss to combine. Serve in large bowls with crusty bread on the side!