This cream sauce looks and feels far more decadent than it really is. It can even be made vegan by subsituting coconut milk or vegetable broth for the milk and it will still be rich and creamy

Serves 4-6

• 1 medium butternut squash
• 2 bulbs garlic
• 1 teaspoon olive oil
• 1 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon herbs de provence
• 1/2 teaspoon cumin
• 1 pinch cayenne
• pepper to taste
• 1 pound dried penne pasta
• 1/4 cup finely grated parmigiano-reggiano cheese

1. Pre-heat oven to 400F.
2. Cut the butternut squash in half lengthwise and remove the seeds. Place cut side down in about a 1/2 inch of water in a large dish, poke holes in the skin with a fork and roast for 45 minutes (or until soft and the skin is browned).
3. Meanwhile, peel the garlic bulbs until just one thin layer of skin remains (but bulbs stay intact) and cut a small segment off the top of each bulb. Drizzle half the olive oil over each bulb and wrap in aluminum foil. Place in the oven with the squash when there's 30 minutes left to cook.
4. When the squash and garlic have finished cooking, remove from the oven and set aside to cool (approximately 10-15 minutes).
5. Peel the skin off the squash and place in a large bowl. Remove the individual cloves of garlic from each bulb and add to the squash. Add the remaining ingredients and puree (with an immersion blender, mixer, or food processor). Add pepper (and more of the listed seasonings, if necessary) to taste.
6. Cook pasta according to directions (al dente) and drain. Spread the sauce over the pasta and top with grated parmigiano-reggiano cheese.