Bake a small butternut squash at 400 for about 45 minutes, or until flesh is tender. Scoop out flesh and puree and measure out 1 cup. Melt 2 TBSP Earth Balance and sauté onion, and garlic until translucent. Do not brown. Add spices and sauté for 30 seconds more. Puree butternut squash, and arrowroot with vegetable broth and coconut milk and add to pot. Whisk in mustard and lemon juice. Bring to a simmer for about 10 minutes. Add ½ cup Daiya to hot sauce and simmer a few more minutes until melted.
Cook preferred pasta noodles until al dente. Drain.
Use remaining 1 TSP Earth Balance to grease an oven proof dish. Mix sauce and noodles and pour into greased dish. Top with remaining ¼ cup Daiya cheese. Bake at 350 for about 15 minutes.