Preheat your oven to 400 degrees. Cover a large sheet pan with parchment paper. Cut the butter into a few small pieces.
Peel your squash, cut in half and remove the seeds. Chop into 1 inch cubes making sure to keep the pieces as close to the same size as you can to help with cooking everything evenly. Transfer squash to a large mixing bowl.
Add the oil, garlic, rosemary, and nutmeg to the bowl and toss to fully mix everything together evenly.
Poor your squash bits onto your parchment-lined sheet pan and roast for 45 minutes, or until squash is browned nicely. Make sure to toss the squash every 15 or so minutes.
After the squash is nice and browned, transfer to a food processor and add the sugar and vegetable stock.
Blend until smooth.
Serve hot over cooked pasta with low sodium parmesan cheese.