Creamy Butternut Penne with Parmesan

Preheat oven to 425 F.

Add the garlic cloves, quartered shallot and chopped butternut squash to a parchment-lined rimmed baking sheet. Drizzle on the first listed amount of olive oil and season with dried thyme, salt and pepper. Toss and combine everything, ensuring squash is well coated with oil and seasoning. Then arrange squash flat on the pan so that no two pieces are overlapping. Roast in the oven for about 20 minutes, or just until squash is tender enough to be pierced with a fork.

Remove baking sheet from oven and drizzle white wine over the squash. Place pan back into the oven to cook for about 5 minutes more, or until white wine is reduced.

Meanwhile, boil a large pot of water. Salt the water and toss in the whole wheat penne pasta. Cook according to package instructions for al dente, then remove pot from heat and drain.

While the pasta cooks, pour the roasted squash mixture into a food processor or blender and purée until smooth and creamy. Add the second listed amount of extra virgin olive oil and the milk, and purée until smooth. Season to your taste with salt and pepper.

Pour the butternut sauce into a large bowl and carefully stir and combine in the cooked penne. Add the grated Parmesan and serve immediately, while still warm.