Roast the garlic

• Place the garlic head on a piece of foil.
• Drizzle with olive oil and season with salt, then wrap tightly in the foil.

Roast the vegetables

• Spread the butternut squash, onion and mushrooms on a lined baking tray and add the wrapped garlic.
• Top with rosemary, olive oil, salt and pepper and toss to coat.
• Roast until the squash is tender and the mushrooms are crispy.

Cook the pasta

• Cook the pasta in salted boiling water until al dente.
• Reserve some pasta water before draining.

Blend the sauce

• Blend the roasted butternut squash, roasted garlic and onion with the milk, salt, pepper and a splash of pasta water until smooth.

Combine pasta and sauce

• Add the sauce to the drained pasta and mix well.
• Stir in pasta water to loosen the sauce and bring it together.

Finish and serve

• Top with the crispy mushrooms and fresh rosemary.