1. Preheat oven to 425 F. Peel, seed, cut butternut squash into 1-in cubes and place them in a large mixing bowl. Drizzle with the olive oil along with a pinch of salt and pepper, stir to combine.
2. Cover a baking sheet with (unbleached) parchment paper and spread the squash on it in a single layer. Roast for 35 to 45 minutes, turning once halfway through.
3. Remove the squash from the oven and reduce the heat to 375 F. Allow the squash to cool to room temperature.
4. Place squash in a food processor and blend until smooth.
5. Meanwhile, in a large saucepan over medium heat, melt the butter. Add onion and sauté for 5 min / until translucent. Remove pan from heat and add thyme, nutmeg, and salt to the onion mixture stirring to combine. Place pan back on stove over medium heat, add the butternut squash puree, coconut cream, and Bonafide Provisions Chicken Broth, stirring constantly. Add pecorino cheese and stir continuously until melted. Remove from heat and set aside.
6. Meanwhile, cook gluten-free pasta according to package instructions. Drain & place cooked pasta in a 9x9 in casserole dish. Pour butternut cheese sauce over the pasta and store to combine. Top with more pecorino cheese and bake for 15-20 minutes.
