Preheat the oven to 350 degrees. Cut the butternut squash in half. Drizzle with half of the olive oil and the honey, season with kosher salt and black pepper, then place on a baking sheet and roast until tender, 40-45 minutes. 

Let the squash sit until cool enough to handle. Scoop out and discard the seeds, then scoop out the flesh into a bowl and set aside. Discard the skin.

Heat the remaining olive oil in a large, heavy skillet set over medium heat. Add the minced onion and salt, sauteing for around 7 minutes until soft and translucent. Add the garlic, nutmeg, and squash into the skillet.

Once combined, pour in the chicken stock, cover with a lid and let simmer for 5-7 minutes. Blend the sauce with an immersion blender until smooth. 

In a separate pot, bring salted water to a boil and cook the pasta according to package directions, until al dente. Once the pasta is cooked, stir in the sauce and top with fresh basil, extra virgin olive oil, and freshly ground black pepper.