Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
3. Step
Roast for 25-30 minutes, or until tender.
4. Step
Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
5. Step
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.
6. Step
Add cooked pasta and steamed broccoli and stir to combine.
