Roasted Garlic Butternut Squash Pasta

Roast the butternut squash cubes and whole garlic head until tender and lightly caramelized.

Blend the roasted squash and garlic together with olive oil until a smooth orange sauce forms.

Cook the rigatoni pasta according to package directions, reserving 1 cup of the cooking water.

Transfer the blended sauce to a metal pan and heat gently.

Stir in the heavy cream, reserved pasta water, and grated Parmesan cheese until the sauce is creamy.

Season the sauce with salt, paprika, all‑purpose seasoning, and red pepper flakes.

Toss the cooked rigatoni with the sauce, coating the pasta evenly.

Serve hot, optionally garnished with extra Parmesan.