For the Butternut Squash Sauce:

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Spread the diced butternut squash, chopped shallots, and garlic cloves (leave the peels on) on a baking sheet. Pour 2 tablespoons of olive oil on top, and add salt and pepper to taste. Roast for 25-30 minutes, or until the squash is tender and starting to caramelize. Remove the garlic peels once cooked.
2. Prepare the saffron: Soak the saffron threads in 3 tablespoons of hot water and let it steep for at least 10 minutes.
3. Blend the sauce: In a blender or food processor, combine the roasted butternut squash, shallots, garlic, saffron (including the water), vegetable stock, vegan cream, vegan parmesan (or nutritional yeast), and apple cider vinegar. Blend until smooth and creamy. Season with salt and pepper to taste.
4. Cook the pasta: Cook the dry pasta according to package instructions in salted water. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
5. Combine the sauce and pasta: In a large skillet, heat the butternut squash sauce over medium heat. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.

For the Topping:

1. Fry the mint leaves (optional): In a small pan, heat enough oil to cover the bottom. Once hot, fry the mint leaves in batches for 10-20 seconds until crispy. Drain them on paper towels.
2. Toast the pine nuts: In a dry skillet, lightly toast the pine nuts over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Set aside.
3. Sauté the raisins: In the same skillet, melt 1 tablespoon of vegan butter and sauté the golden raisins until they puff up slightly, about 1-2 minutes. Set aside.

To Serve:

1. Assemble the dish: Plate the pasta and top with crispy fried mint leaves, toasted pine nuts, sautéed raisins, freshly cracked black pepper, and extra vegan parmesan if desired.
2. Serve hot : and enjoy this vibrant and rich dish!