Preheat oven to 180°C and line baking tray with parchment paper.
Place butternut squash cubes in a plastic bag, season with spices and olive oil. Seal the plastic bag and give it a shake so the squash cubes will coat evenly in oil and spices. Arrange on a prepared baking tray and bake for 25-30 minutes or until soft. Take out from the oven and let cool.
Place roasted squash cubes in a blender, add milk and process until smooth and creamy, adding more milk if needed.
Cook pasta according to the package directions. In a large frying pan add oil, garlic and onions. Cook for 5 mins until golden. Add zucchini and cook for 15-20 minutes until tender. Add in pasta, spinach and creamy squash mixture, gently stir everything together to combine.
Adjust seasonings to taste. Garnish with fresh basil leaves and serve immediately. Enjoy.