Preheat oven to 400 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper. Prepare the squash (peel, cut in half, remove seeds)*. Rub with 1 tablespoon of the olive oil. Salt and pepper to taste. Place cut-side down on the baking sheet. Bake for 30 minutes (toss halfway through). Set aside to cool.

While the squash is cooking, prepare the pasta according to package directions. Save 1/2 cup of the cooked pasta water (used to thicken sauce if necessary). And, while the pasta cooks, start on the onion and fennel. Drain pasta, rinse with cold water to keep it from sticking, and set aside.

In a large saucepan, heat the remaining olive oil on medium heat. Sauté the onion and fennel until the onions turn translucent, about 5-7 minutes. Stir frequently to keep from sticking. Add the garlic and cook an additional minute.  

Pour in the broth and milk, and bring to a medium simmer. Cook for an additional 3-5 minutes or until thickening occurs. Remove from heat.

Once the squash is cool, scoop out the squash from the skin and transfer to a cutting board. Cube the squash and transfer it to the saucepan with the vegetables and milk. Using an immersion blender**, puree all the ingredients to the consistency of a thick sauce Toss in the pasta and parmesan cheese, stir to combine.

Serve on a plate or bowl and top with nutmeg, and additional cheese. Enjoy!