Step 1

Start by preheating the oven to 425 F and line a large baking sheet with parchment paper.

Step 2

Line your squash cubes on the baking sheet, along with your onions, shallot, and garlic cloves.

Step 3

Toss all of your veggies with olive oil, salt, and pepper.

Step 4

Roast for about 30 minutes, until the squash is fork tender.

Step 5

While the squash is cooking, prepare the pasta. Boil a pot of salted water and cook the pasta until its al dente. Drain when done, and make sure to reserve 2/3 cup of pasta water for later.

Step 6

Next, add the roasted butternut squash to a large pot on the stove, along with the broth, milk, and lemon juice.

Step 7

Then, use an immersion blender to blend everything together until it's perfectly creamy. If you don’t have an immersion blender, you can do this in smaller batches in a regular blender, and then just return it to the pot once finished.

Step 8

Add the pasta to the pot with the sauce, and toss to coat it well, making sure to add in the pasta water as well.

Step 9

Taste, and adjust the seasonings as needed.

Step 10

Finally, plate your pasta, sprinkle generously with the parmesan cheese, serve, and enjoy!