Step 1

Heat a large, deep skillet over medium heat.

Step 2

Add the olive oil, garlic, thyme and red pepper flakes, and saute until fragrant.

Step 3

Add the chopped butternut squash and stir until coated.

Step 4

Add the chicken stock and cover. Let simmer for about 15-20 minutes, or until the butternut squash is soft.

Step 5

Meanwhile, set a large pot of salted water to boil and cook pasta according to package directions.

Step 6

When the butternut squash is soft, turn off the heat under the skillet and allow it to sit uncovered for a few minutes.

Step 7

Add the cream and parmesan, stir well, and puree with an immersion blender until the sauce is silky smooth (using a regular blender works too!)

Step 8

Drain the pasta and add it into the skillet , tossing it well in the sauce to coat.

Step 9

Sprinkle the top with some more freshly shredded parmesan, few sprigs of fresh thyme, and additional red pepper flakes, if desired.

Step 10

Serve immediately.