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Heat the olive oil over medium heat in a large skillet, then add the butternut squash and shallot.
Cook the butternut squash and shallot, stirring often, for 5 minutes and then add in the Roma tomatoes and minced garlic.
Continue to sauté for about 20 minutes, stirring often, until both the butternut squash and tomatoes are very soft.
Season with salt and pepper, mix to combine, and cook for another 5 minutes.
Pour in the coconut cream and bring the sauce to a simmer.
Remove from heat and add to a blender or food processor, then blend on high speed until the sauce is completely smooth.
Pour the blended sauce over your cooked pasta and enjoy!!