Silky Pumpkinand Butternut Squash Pasta

Season the pumpkin, butternut squash, red bell pepper, shallots, and garlic with salt and drizzle with olive oil.

Roast the seasoned vegetables on a baking sheet until tender and lightly caramelized.

Transfer the roasted vegetables to a blender, add heavy cream, and blend until smooth.

Pour the blended sauce into a pan and stir to combine.

Cook rigatoni pasta according to package directions, reserving some pasta water.

Add the cooked pasta to the sauce and toss to coat, using pasta water if needed to loosen the sauce.

Stir in grated Parmesan cheese and a pat of butter until melted and the sauce becomes glossy.