Preheat oven to 375°F. Remove ends of butternut squash, cut lengthwise and remove seeds. Place squash pieces, cut side down, on a parchment lined baking sheet. Bake for 35 to 40 minutes until a fork easily pierces the squash.
While squash is cooking, heat coconut oil in a deep pot, add garlic and cumin and simmer for 2 minutes. Add coconut milk, broth and nutritional yeast to thicken. Add lemon juice and salt and pepper to taste.
Scoop out squash from the skin, and in a large mixing bowl combine squash with the thickened broth mixture. Puree using an immersion blender (or you can use a regular blender or food processor).
Make pasta according to package directions, drain, transfer to a large baking dish, and pour squash puree over pasta.
Season with crushed red pepper and salt and pepper to taste. Sprinkle with sunflower seeds.
Bake at 350°F for 20 minutes or until hot.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.