Preheat oven to 375 F.

Peel and remove seeds from squash. Cut into bite size pieces and toss with the spices and olive oil. Place in an oven proof dish and roast for 45 - 1 hour minutes, until fork tender.

While the squash is in the oven, make the pesto.

Remove the woody ends of the asparagus and cut into thirds.

Bring a pot of water to the boil. Add asparagus and boil for 3 minutes.

Drain and transfer to the food processor or blender. Add parsley, mint and garlic. Process well.

With the processor running, slowly add olive oil until you have a smooth paste like consistency.

Add pistachios, cheese, salt and pepper. Process well until thoroughly combined.

Set aside until ready to use.

Cook pasta according to package instructions in salted water, until al dente.

Heat a large skillet with the oil. Add onion and cook until the onions change color and start to caramelize. Add tomato, 2/3 cup water and pesto. Cook for 5 minutes.

Add  roasted squash, pasta and fresh tomato. Toss well to combine.

Add mozzarella and adjust salt, if necessary.

Stir to combine.