Preheat oven to 425 degrees Farenheit.
If not already done, cut the squash into 1 inch cubes (Peel the squash with a vegetable peeler, then use a large chef's knife to cut into cubes.); chop onion.
Mix the squash, onion, grapeseed oil, salt, and pepper in a large bowl; toss to coat evenly. Add to a large baking sheet, spread into a single layer, and cook for 45-50 minutes. Sprinkle with almonds once done cooking.
Meanwhile, cook pasta as directed on package, reserving 1/3 cup of the cooking liquid for later.
Heat olive oil in a large skillet over medium. Add peeled and deveined shrimp; cook for 5 minutes, turning occasionally to cook evenly. Remove shrimp and set aside.
Add broth to skillet and cook until mostly evaporated. Add reserved water and pesto; cook until heated through. Remove from heat, add shrimp back in, and toss to coat evenly.
Serve shrimp over pasta with roasted squash on the side.