Preheat the oven to 450º. Slice the acorn or butternut squash in half and remove seeds. Brush the flesh with coconut oil and sprinkle salt.
Put the squash in a roasting pan and put it in the oven for about 45 minutes (you can cut it into smaller pieces to cook quickly and you can also steam it). Roast until tender and spoonable.
Cook the pasta (follow the instructions on the package).
Meanwhile, put the cashews with the water in a blender and blend until smooth.
Scoop the acorn flesh and add it into the blender, with the olive oil, nut mug, salt and pepper and blend until you get a smooth paste. If the paste is too thick add 1 -3 tablespoons water.
Drain the pasta and put it back in the pot. Add the sauce and toss until the pasta is coated with the sauce. Serve in deep plates and garnish with sage.