Butternut Squash Pasta

1: Preheat oven to 425F degrees. Line baking sheet with parchment paper. Bring a large pot of salted water to boil.

2: Slice the tops off of the garlic bulbs, drizzle 1 tbsp olive oil over, and wrap in tin foil. Place on baking sheet with butternut squash, mushrooms, and fresh rosemary. Top veggies with olive oil, salt, and pepper. Roast for 35-40 minutes.

3: Cook pasta according to box instructions and reserve 1 cup of pasta water. Set pasta aside in a bowl.

4: After veggies are roasted, blend butternut squash, garlic, onion, rosemary, and 1/2 of the reserved pasta water with cream, salt, and pepper until smooth.

5: Strain pasta and return to pot. Add sauce over pasta and mix with remaining pasta water and Parmesan cheese. Plate the pasta and divide mushrooms accordingly. Top with black pepper and additional Parmesan cheese. Serve immediately.