Peel & cube butternut squash. Toss with olive oil + bake at 350 for 20-25 minutes, until soft. Remove from the oven + let it cool.
Meanwhile for the roasted garlic: peel the papery outer layers of the entire bulb of garlic. Using a sharp knife, cut off the top of the garlic bulb + expose the inner cloves.
Place the garlic bulb in aluminum foil, drizzle with olive oil + cover. Bake 350 for 20 minutes or until the cloves are soft. Once you remove it from the oven, remove each clove from the garlic skin to use in the sauce.
In a blender: combined the butternut squash with the entire clove of roasted garlic, milk, Italian seasoning of your choice. Blend until completely smooth. Mix with al dente pasta, top with Parmesan cheese, crushed walnuts, salt + pepper, & serve warm.
