Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized.

While the squash is roasting, cook the pasta according to the package instructions. Drain and set aside.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Transfer the roasted butternut squash to a high-speed blender. Add the sautéed onions and garlic, vegetable broth, coconut milk, nutritional yeast, ground nutmeg, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.

Pour the butternut squash sauce back into the skillet and heat over medium-low heat. Add the cooked pasta and toss to coat the pasta evenly with the sauce. Cook for 2-3 minutes until the pasta is heated through.

Divide the pasta into serving bowls. Garnish with freshly chopped parsley and vegan parmesan cheese, if desired. Serve immediately and enjoy!