Butternut Squash Pasta Bake

Cut squash in half, remove seeds and fibers. Cut onion in quarters. Take prepared squash and onions and place on a cookie sheet. Brush with canola oil or other high-heat withstanding oil. Place cloves of garlic inside the squash or roast a whole head of garlic in foil and add roasted garlic cloves later to the dish. Cook at about 400 degrees until tender (1-2 hours), being careful to brush oil occasionally on vegetables. Remove vegetables until cool to the touch.

Prepare pasta as directed on the box.

Prepare a casserole dish. Remove squash flesh from skin (I use tongs) and cut onion and garlic into smaller pieces. Place vegetables in the casserole dish. Add pasta and mix until evenly distributed. Cover with Parmesan cheese, reserving some to add when eating.

Bake in a 350-degree oven for 10-15 minutes until warmed through.