Creamy Butternut Squash Pasta

1. Preheat your oven to 375°. 
2. Add the butternut squash to a baking sheet and drizzle with olive oil. We’re going to roast the garlic in the oven as well, so add 4 cloves into a piece of foil and drizzle with a little olive oil. Fold the foil into a pouch and add to the baking sheet.
3. Bake the butternut squash for 1 hour. Take the garlic out of the oven after 25 minutes. Be sure to flip the butternut squash periodically so it doesn’t burn or get too crispy! If it looks like it’s drying out, add more olive oil.
4. Start boiling your linguine and be sure to save some pasta water for later!
5. When the squash is done, add it to a pot with the roasted garlic and 2 cups of veggie broth. Use an immersion blender to blend until super smooth. (If you don’t have an immersion blender, you could use a regular blender!).
6. Stir in heavy cream, salt, pepper, garlic powder, onion powder, nutmeg, parmesan cheese, and sharp cheddar cheese. Slowly add in the pasta water until your sauce reaches your desired consistency. Then, add the pasta and enjoy!