Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the butternut squash:
Add the cubed butternut squash to a medium-size mixing bowl and toss with the avocado oil until it's evenly distributed.
Spread the cubes evenly onto the prepared cookie sheet and roast at 420 degrees Fahrenheit for approximately 20 minutes.
Prepare the pasta:
While the butternut squash is roasting, add 2 cups of uncooked gluten-free pasta of your choice to a medium pot of boiling water and cook according to the package instructions.
When finished, drain the pasta and set aside.
Prepare the sauce:
Once the butternut squash is finished roasting, remove it from the cookie sheet and add it to a Vitamix with the almond milk and blend until it's creamy and smooth.
Taste and adjust the seasonings to your preference.
Assembly:
Add the cooked pasta and sauce together in a medium-size bowl and gently toss together until the sauce is evenly distributed.
Garnish with chopped chives (optional) and serve warm.
Store any leftover sauce in an air-tight BPA-free container in the refrigerator.