Creamy Butternut Squash Pasta Sauce

2 pounds butternut squash, peeled, seeded, and cut into pieces no larger than 1 inch
1 sweet or yellow onion, quartered
3 garlic cloves, peeled
1/8 teaspoon red pepper flakes
Salt
Freshly ground pepper
3 tablespoons olive oil
1/3 cup heavy cream or milk
1/2 cup grated Parmesan cheese
1 to 2 cups water or vegetable broth

Heat oven to 375 F.

Toss vegetables with red pepper flakes, salt, pepper, and olive oil.  Spread on a baking pan (lined with parchment paper or foil, if preferred, for easy clean-up).  Roast in the oven for 45 minutes.

Puree roasted vegetables with cream and Parmesan cheese until smooth.  Add water or vegetable broth as needed to reach desired thickness.

Makes 5 cups sauce. 

From cocoandash.com, with minor changes