Step 1

Preheat the oven to 400ºF.

Step 2

Add cherry tomatoes, butternut squash, and onions to a 9x13-inch casserole dish. Pour white wine and olive oil over all of the vegetables and toss until all of the ingredients are coated.

Step 3

Cut the tip or the end of the garlic head off exposing the garlic coves  (leaving the root end intact so all the cloves stay together) and place the head of garlic onto the casserole dish. Sprinkle everything with salt and pepper. Toss.

Step 4

Next, place a puck of Boursin into the middle of the casserole dish and then bake the entire dish at 400ºF for 20 minutes. After 20 minutes, flip the head of garlic over and then bake for an additional 20 minutes.

Step 5

Meanwhile, bring a large pot of salted water to a boil and add pasta. Cook the pasta until it is cooked to al dente. Before pouring the pasta into a strainer, remove 1 cup of starchy pasta water from the pot and set it aside. Strain pasta and set aside.

Step 6

Remove the butternut squash dish from the oven and use a fork or mixing spoon to smash the Boursin, tomatoes, and butternut squash until it forms a creamy sauce.

Step 7

Add 3/4 cup of pasta water to the casserole dish and mix. Then, add the cooked pasta to the casserole dish and mix until the pasta is coated in sauce.

Step 8

Serve butternut squash pasta with freshly minced chives and Boursin cheese crumbles.