Preheat your oven to 400°F (200°C) and prepare the butternut squash by peeling and dicing it into small cubes.

Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20 minutes, or until tender and slightly caramelized.

While the squash is roasting, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

Once the squash is ready, add it to the pan with the sautéed onions and garlic. Pour in the vegetable broth and nutmeg. Use an immersion blender to puree the sauce until smooth.

Cook your pasta according to the package directions. Drain the pasta and combine it with the sauce. Toss until evenly coated, adding more vegetable broth if needed for the desired consistency.

Transfer to bowls, sprinkle with your favorite toppings, and enjoy the comforting embrace of butternut squash pasta sauce!