Roasted Veggie Pasta Sauce

-1 Preheat the oven to 400 F
-1 Add the cubed butternut squash to a sheet pan with the cut up pepper, tomatoes and onion. 
-1 Slice off the top of the garlic head and place it whole onto the sheet pan
-1 Drizzle everything with olive oil, and season lightly with salt, pepper and red pepper flakes. Bake for 45-50 minutes
-1 While the veggies roast, prepare the pasta as instructed on the package. Drain and set aside
-1 Once the vegetables are ready, transfer them to a blender. To remove the garlic, simply squeeze out the cloves. Add in 1/4 cup of milk and blend together until smooth
-1 Transfer the sauce to a pan on a low flame. Pour in the spices and the remaining milk and mix together until smooth. Cook over a low flame for 2-3 minutes. Adjust salt if needed.
-1 Mix in your pasta and toss together until evenly coated. 
-1 Garnish with fresh thyme, microgreens and pumpkin seeds when serving