Wash the squash, cut it in half, scoop out the seeds with a spoon. Brush with a spoonful of olive oil and bake in the oven at 350ºF for 30-40 minutes, until fork-tender. They should be nice and light golden brown when done.
Let it cool slightly, then scoop from the skin. You will need 1 pound of baked squash for the sauce, the rest could be frozen for later.
Cook your favorite pasta according to the package instructions.
While the pasta is cooking, heat 1 tablespoon of olive oil in a small saucepan, add chopped garlic and minced shallot. Sauté on medium heat for 1 minute, until fragrant.
Add 1 cup of milk, grated cheddar, half of the Parmesan, baked squash, spices and salt. Blend with an immersion blender until the mixture is smooth and consistent.
If you do not have an immersion blender, heat milk with the oil and garlic and pour it into the blender bowl, adding cheese and squash, spices and salt.
Return the butternut squash mixture back to the sauté pan over medium-high heat for 1 minute, stirring.
Taste and season the sauce with salt and pepper as needed (about 1/2 teaspoon salt and 1/4 teaspoon black pepper).
Mix the finished sauce with pasta and serve with more grated parmesan on top.
Optionally garnish with basil.
For a vegan option use:
1 pound (450 g) roasted butternut squash
1/2 pound (250g) pasta (gluten free if needed)
2 tablespoons olive oil (divided)
2 chopped cloves of garlic
1 medium shallot, minced
1 1/2 cup unsweetened plant milk (almond or soy works better)