Preheat the oven to 300 degrees. Place walnuts in an even layer on a parchment- lined baking sheet, and bake 4-5 minutes for walnut pieces, and 6 minutes for walnut halves. Taste one- if it’s not crisp and fragrant, return to the oven for another 2 minutes. Remove from the oven and allow to cool on a tray. Once cool,give them a rough chop and set aside.
Make the sauce: Steam the butternut squash cubes for 7-10 minutes, or until soft and a fork can easily pierce through. Save the steamer set up with water to steam the broccoli.
In a high speed blender, blend together the squash, cashews, nutritional yeast, lemon juice, water, salt, and coconut oil. Blend until completely smooth. Taste and adjust salt if needed. Set aside.
Steam the broccoli for 3-5 minutes, until vibrant green.
Rinse out the steamer pot and transfer the florets to the pot. Add the sauce, and heat on medium-high for 1-2 minutes until warm.