Boil pasta according to package and drain, reserving about 1/2 cup of starchy pasta water.

Preheat oven to 400°. Spread butternut squash in a single layer on a foil lined baking sheet. Toss with olive oil and 1/4 teaspoon salt and roast until tender, tossing once, for about 20 minutes. Remove from oven and place half of squash in a blender or food processor along with 1/4 cup coconut milk, nutmeg and remaining 1/4 teaspoon salt. Puree until a saucy consistency is achieved, gradually adding more coconut milk and/or pasta water if necessary to thin out. Set aside sauce and remaining squash.

Place radicchio on a cast iron skillet over high heat or a prepared grill and cook until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Allow to cool slightly and slice thinly.

Toss pasta with sauce, butternut squash, toasted walnut and radicchio. Divide into bowls and top with goat cheese and basil.