Preheat the oven to 400°F. Arrange the cubed butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes.

Meanwhile, cook the pasta according to package directions.

In a large skillet, heat 2 tablespoons of olive oil, the minced garlic, and salt to taste over medium heat. Add the onion and sauté until translucent. Next, add the broth, vegan Parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors.

Drain the pasta, then add it to the skillet. Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt. Serve with more vegan Parmesan cheese, ground black pepper, toasted pine nuts and red pepper flakes if desired.