Cook pasta according to package instructions. Drain, rinse with cool water and set aside.
Add butternut squash, Treeline cheese, salt, nutritional yeast, tapioca starch, almond milk, and chipotle peppers to a blender and blend until smooth.
Heat a large skillet over medium high heat. Add oil and onions and peppers and sauté for about 5 minutes until lightly caramelized. Add sliced sausage and garlic and sauté until browned. Add kale and continue to sauté for another 2-3 minutes until kale is heated through.
Add pasta and blended sauce to skillet and gently stir until evenly mixed. Reduce heat to medium low and cover with a lid for 7-10 minutes, until simmering. Garnish with cilantro and scallions and serve!