Baked Squash Pasta

I am a bit challenged by a small vegan meal.  I can do a big one, because lots of my vegetable side dishes are either vegan, o can easily be converted to vegan and I can add a plant based protein to to one of them, and a meat dish for the non-vegetarians and viola, everyone is more or less happy.  But I wanted to make a simple pasta an salad meal the evening before we were serving a more elaborate meal the next night, and didn't want to do something lame, like olive oil and garlic and herbs, so I made this, which on the one hand the only reason to make it is that you are feeding a vegan, but is quite good, so others will eat it too.

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 cup chopped yellow onion (about 1/2 medium onion)
• 2 medium cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1 tablespoon Tamari or low-sodium soy sauce, to taste
• 4 cups  squash
• 1/2 cup canned full-fat coconut milk
• 2 teaspoons freshly squeezed lemon juice

• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)

1. Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot, and set aside.
2. While the pasta is cooking, start the sauce. Set a large saute pan over medium heat. When hot, add the olive oil. Add the onions and saute, stirring occasionally, until soft and turning brown, 7-8 minutes. Add garlic and cook, stirring, for another minute.
3. Add broth, stirring to loosen up the bits of cooked onion at the bottom of the pan. Stir in the dry mustard, smoked paprika, salt, black pepper, and Tamari. Add the butternut squash. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash is tender.  Alternatively, if it is easier, you can roast the squash.  I used carnival squash myself.
4. Preheat oven to 350 degrees Fahrenheit.
5. Remove veggies from heat, remove lid, and let sit until cool enough to handle. Transfer to the pitcher of a blender. Add coconut milk and lemon juice. Puree until smooth. Taste and add additional salt and pepper, if desired. If the sauce is too thick to move around in the blender, thin it with a little more vegetable broth.
6. Pour the butternut sauce over the pasta in the pot. Stir gently to combine. Pour into a 2-quart baking dish (approx. 8-inch by 8-inch should be fine). It will seem seem soupy, but it will thicken up when it bakes!
7. Top with panko and thyme sprigs if you have them.
8. Bake at 350 degrees until bubbly and the breadcrumbs are golden brown, about 25 minutes.