Peel the butternut squash, remove the seeds and cube roughly.
Sauté in a pan with olive oil and garlic. Season with salt, pepper and nutmeg and cook for a few minutes (3-5). Add the plantbased milk previously heated (in the microwave or on the stove) and simmer for 15 minutes.
In the meantime let's prepare the seaweed smokey crisps. Pour boiling water over the dulse and allow to hydrate for 5-10 minutes. Drain the water and pat the excess with a cloth. In a glas or pot combine the smoked paprika, soy sauce and olive oil, add the seaweed and allow to marinate for 15 minutes.
Cook the pasta "al dente" in abundant salted boiling water.
Transfer the squash in a blender or use a stick blender and blend well until smooth and creamy (if too thick add more warm plant milk).
Drain the pasta making sure to keep a glass or two of the cooking water.
Add the pasta and a bit of cooking water to the squash cream turn on medium heat and cook for another couple of minutes, until the sauce reduces and the pasta is fully cooked.
In the meantime heat up a touch of vegetable oil in a frying pan, add the seaweed with its marinate and fry until crunchy.
Serve the pasta topped with crispy dulse bits and some vegan parmesan cheese or nutritional yeast if preferred.