Step 1

Preheat oven to 400°F (200°C).

Step 2

Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.

Step 3

Roast for 25-30 minutes, or until tender.

Step 4

Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.

Step 5

In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.

Step 6

Add cooked pasta and steamed broccoli and stir to combine.

Step 7

Top with Parmesan, and serve.

Step 8

Enjoy!