Step 1

Preheat oven to 450°. Place squash on a rimmed baking sheet and drizzle with 2 tablespoons extra virgin olive oil. Toss to coat with oil and spread squash in an even single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast in oven for 25 minutes, or until caramelized and fork-tender.

Step 2

Cook pasta according to package directions. Drain pasta, reserving 1 cup of the pasta water. Return pasta to stove-top over low heat. Stir to combine pasta with reserved pasta water, 1/4 teaspoon black pepper, garlic, whipping cream, and fontina cheese. Continue stirring until cheese is melted and pasta is evenly coated in the cheese sauce.

Step 3

Place pasta in a serving dish and top with butternut squash, remaining pepper, and pine nuts. Drizzle with remaining 2 tablespoon extra virgin olive oil and top shaved parmesan. Garnish with fresh mint and parsley if desired. Serve.

Step 4

Use a vegetable peeler to easily shave slices from the side of the Parmigiano-Reggiano wedge.

Step 5

Provolone, gouda or gruyere cheese are all great substitutes for the fontina cheese in this recipe.