1. Preheat oven to 425.
2. On a parchment lined baking sheet, coat the squash and shallot in olive oil and season with salt and pepper.
3. Peel the outermost layers of the head of garlic and cut off top (about ½ inch). Place onto a piece of foil (lined with parchment to avoid sticking). Drizzle with olive oil and wrap foil closed to create a sealed pouch. Place onto baking sheet with the squash and bake for approximately 35-45 min until lightly browned and tender (fork goes through smoothly). Allow to cool before opening foil pouch and squeezing garlic cloves from the skin.
4. In a large pot of salted boiling water, cook pasta 2 minutes less than package directions to achieve the perfect al dente. Reserve 1 ½ cup pasta water.
5. Meanwhile, heat heavy cream in a saucepan until warmed. This will ensure the texture is smooth and creamy – trust me!
6. In a blender, add roasted squash, garlic, shallot, heated heavy cream, salt, pepper, nutmeg and crushed red pepper.
7. Strain pasta and add directly back into the pot. Off the heat, add the butternut squash sauce and slowly alternate between adding parm, pasta water, and butter while stirring constantly. Taste for seasoning and stir until well evenly coated and glossy.
8. Serve and garnish with additional parm. Enjoy!