Soak cashews in enough water to cover for a couple of hours or overnight.

Drain.

Bring a large pot of water to a boil.

Add squash and cook 4 to 5 minutes or until just fork-tender.

With a slotted spoon, remove 1 cup squash cubes and set aside.

Continue to cook remaining squash 5 minutes longer or until very soft.

Drain.

In a blender, puree soaked cashews, very soft squash, soymilk, cinnamon and salt.

Heat a large high-sided skillet over medium heat until hot.

Add onion and garlic; cook about 5 minutes or until beginning to brown and stick to the skillet.

Stir in vegetable broth, fork-tender squash and frozen brown rice.

Cook 2 minutes, stirring frequently.

Stir in cashew mixture, parsley and sage; reduce heat to medium-low.

Simmer 6 to 8 minutes or until mixture thickens and sauce reduces in volume, stirring frequently.

Remove from heat and stir in black pepper.