Pre-heat oven to 400 degrees F. Line baking sheet with parchment paper or silicone mat.
Cut butternut squash in half, deseed and place on a baking sheet, skin side down. Bake for 40 minutes or until a fork can prick the skin easily.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to the package directions.
In large skillet, heat oil over medium heat. Add onion and cook for 3-5 minutes. Add garlic and cook for an additional 2 minutes.
Scrape butternut squash from skin and place in blender or food processor. Add onion, garlic, thyme, curry and vegetable broth and puree until smooth.
Return pureed butternut squash to a skillet over medium heat. Add pasta, salt and pepper and stir until well combined.
Sprinkle with parmesan cheese, if desired, and serve immediately.