Butternut squash pasta sauce is a nice trade-off to the traditional tomato-based marinara sauce. It is thick, creamy, and perfect for a quick weeknight meal. The best part is that the sauce can be made in advance and stored in the fridge or freezer.
Heat the oven to 425°F line a baking sheet with parchment paper. Cut the squash in half lengthwise, and remove the seeds and stringy membrane. Brush the surface of the squash and onions with oil and set on the lined sheet pan.
Drizzle the cut area of the garlic with 1 tablespoon of oil. Wrap it in foil and place it on the sheet pan. Transfer the pan to the oven. Roast for 45 to 50 minutes or until the squash is tender when pierced with a knife.
Scoop the squash flesh into a blender. Add the roasted onion and lemon juice. Unwrap the garlic from the foil and pick out the garlic cloves. Add them to the blender with the cream and process until pureed.