(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In large nonstick skillet melt 1 tablespoon Country Crock® Plant Butter over medium-high heat. Add bread crumbs and cook stirring frequently, until golden, about 4 minutes; reserve.
In same skillet, melt 2 tablespoons Country Crock® Plant Butter over medium-high heat. Cook butternut squash, red onion, garlic and salt for 3 minutes. Reduce heat to medium-low and cook, covered, 15 minutes or until mixture is tender, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain, reserving ½ cup pasta water.
Add cooked pasta, pasta water, lemon juice and remaining 3 tablespoons Country Crock® Plant Butter and cook until heated through and a light sauce forms, about 1 minute.
Remove from heat and stir in baby arugula and basil. Sprinkle with reserved toasted bread crumbs. Season with cracked black pepper and garnish with basil leaves, if desired.