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PdfHeat the oven to 400F.
In a ovenproof 10" skillet add the olive oil, minced garlic and grated butternut squash. Cook for 2-3 minutes over medium-low flame.
Pour the white wine and simmer for 5 minutes until the butternut squash begins to soften.
Add the pasta, half of the cheese, heavy cream and parsley.
Season with salt and pepper.
Remove from the heat.
Scatter the remaining cheese over the pasta and place the skillet into the heated oven.
Bake for 20 minutes or until pasta and squash are cooked.
Cool slightly and serve.