Boil a large pot of salted water. Cook the fusilli pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 additional minute.

Add the frozen butternut squash and vegetable broth to the skillet. Bring to a simmer, cover, and cook for 10-12 minutes until the squash is completely tender.

Carefully transfer the hot squash mixture to a high-speed blender. Add the soaked cashews, nutritional yeast, salt, and black pepper. Blend on high until the sauce is completely smooth and creamy.

Pour the blended orange sauce back into the skillet. Add the cooked fusilli and toss gently to coat, adding a splash of the reserved pasta water if needed to thin the sauce.

Serve hot, garnished with a generous sprinkle of vegan grated cheese.