In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.

Add the cubed butternut squash, vegetable broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the squash is tender.

Once the squash is cooked, use an immersion blender to puree the mixture until smooth. Keep warm on low heat.

While the sauce is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes.

In a skillet, add the sliced chorizo over medium heat. Cook until the chorizo is browned and crispy, about 5-7 minutes. Remove from heat and set aside.

Drain the cooked pasta and add it to the pot with the butternut squash sauce. Stir to combine, ensuring the pasta is well coated with the sauce.

Add the crispy chorizo to the pasta and sauce, mixing well. Serve hot, topped with grated parmesan cheese and chopped parsley.