Place squash on the prepared baking sheet, roast until tender, 20 to 30 minutes. Place in a large bowl and mash. Meanwhile, bring a large pot of salt water to a bowl. After squash has been roasting for about 10 minutes, cook pasta according to directions on package.
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In a medium saucepan, whisk together mil, flour, garlic, salt, and pepper. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat, stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta and mix.
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