Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut butternut squash in half lengthways and clean out seeds. Drizzle flesh with olive oil and place face down on parchment paper. Bake for 30-45 minutes or until tender when pierced with a fork. Remove from oven and let cool. When cool enough to handle, scoop out flesh and set aside.

Meanwhile, add olive oil to a large skillet over medium-low heat. Add garlic, thyme and nutmeg and sauté until fragrant. Remove from heat.

Add cooked butternut squash, sautéed garlic and spices and 1 cup of vegetable broth to a high speed blender or food processor and puree until creamy. Once blended, transfer back to skillet, stir in remaining broth and simmer on low heat until warmed. Add sea salt, pepper and crushed red pepper flakes. Taste and adjust seasoning as desired.

Toss cooked pasta with butternut squash sauce. Top with candied walnuts and enjoy :)

To make candied walnuts:

Line a baking sheet with parchment paper and set aside.

In a small saucepan over medium-low heat melt butter and add brown sugar stirring until dissolved. Add walnuts and toss to coat. Transfer to parchment paper and let cool.