Pre-heat oven to 200 Celcius. Carefully slice your butternut squash in half lengthways. Scoop out the seeds and fibrous flesh, using a sharp knife slice criss-cross along the squash, brush with oil and season with salt + pepper. Bake in the oven, skin side up, for one hour
Meanwhile, get a pan of water on the boil for the macaroni.
Slice the onions, crush the garlic, and slice the chilli. Add to a saute pan, with a glug of oil, over medium-low heat. Cook until everything is super mushy and translucent. It'll take about 15 minutes.
Add macaroni to the pan, and cook to al dente.
Drain the pasta, and set aside the onion mix until the squash is ready.
Once the squash is super tender, carefully scoop out the flesh into a blender. Add the cooked onion mixture and vegetable stock. Blend until smooth.
Tip the sauce back into saute pan and add nutmeg, oregano and sage. Stir in the macaroni until smothered in sauce. Tip contents into an ovenproof dish, scatter breadcrumbs over the top and bake for 20 minutes.
Scatter basil leaves over the top if you so wish. Place the dish on the dining table and let everyone dig in.
Cooking the Squash: If you want to speed this dish up you can peel and dice your squash into smaller piece and roast or boil that way.