Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic, dried thyme, dried sage, and nutmeg to the skillet. Cook for an additional 1-2 minutes until fragrant.
Once the butternut squash is roasted, add it to the skillet with the onion and garlic mixture. Pour in the vegetable broth and coconut milk, and stir to combine.
Use an immersion blender to puree the sauce until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender, blend until smooth, and return to the skillet.
Simmer the sauce for an additional 5-10 minutes, adjusting the consistency with more vegetable broth if needed. Season with salt and pepper to taste.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
Toss the cooked pasta with the butternut squash sauce until well coated. Serve immediately, garnished with fresh basil if desired.
Notes
For a spicier kick, add red pepper flakes to the sauce.