Instead of boiling, cashews can be soaked in cold water for 2 to 12 hours. Or, if you have a high-powered blender, you can get away with not soaking them at all; just be sure to blend them until smooth.
A 15-ounce can of pumpkin or squash puree can be substituted for the roasted butternut squash.
Substitute 1/4 teaspoon dried ground sage for the fresh if desired.
This recipe makes 2 1/2 cups extra sauce, which you can freeze in an airtight container for another day.