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1
Preheat oven to 425 F.
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2
Add the garlic cloves, quartered shallot and chopped butternut squash to a parchment-lined rimmed baking sheet.
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3
Drizzle on the first listed amount of olive oil and season with dried thyme, salt and pepper.
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4
Toss and combine everything, ensuring squash is well coated with oil and seasoning.
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5
Then arrange squash flat on the pan so that no two pieces are overlapping.
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6
Roast in the oven for about 20 minutes, or just until squash is tender enough to be pierced with a fork.
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7
Remove baking sheet from oven and drizzle white wine over the squash.
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8
Place pan back into the oven to cook for about 5 minutes more, or until white wine is reduced.
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9
Meanwhile, boil a large pot of water.
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10
Salt the water and toss in the whole wheat penne pasta.
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11
Cook according to package instructions for al dente, then remove pot from heat and drain.
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12
While the pasta cooks, pour the roasted squash mixture into a food processor or blender and puree until smooth and creamy.
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13
Add the second listed amount of extra virgin olive oil and the milk, and puree until smooth.
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14
Season to your taste with salt and pepper.
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15
Pour the butternut sauce into a large bowl and carefully stir and combine in the cooked penne.
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16
Add the grated Parmesan and serve immediately, while still warm.
