Instructions

1. Preheat oven to 400F degrees.
2. Toss butternut squash with olive oil, red pepper flakes, and salt. Place the squash in a baking dish and put the block of Boursin in the middle. Bake for 30 minutes.
3. Once 30 minutes has passed, take the butternut squash cheese mixture out of the oven and slightly move the butternut squash – be sure not to touch the Boursin. You just want to make sure the squash isn’t burnt on the bottom. Then, crank the heat up to 450 and bake for another 5-10 minutes or until the Boursin is slightly browned.
4. Meanwhile, boil 1 lb of pasta in salty water. Once it’s al dente, strain and save 2 cups of the pasta water.
5. Once the cheese is browned, remove the baking dish from the oven and immediately stir in minced garlic and start incorporating the butternut squash and cheese, mashing the squash just a bit. Then add the pasta and 1 cup of pasta water and stir everything together.
6. If the pasta seems dry, add more of the reserved pasta water, little by little, until the sauce is creamy and smooth. Season the whole thing with more salt and pepper, to taste.