Preheat your oven to 400°F (200°C).

In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated.

Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.

While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Pour in the heavy cream and bring to a simmer. Add the grated Parmesan cheese, dried thyme, crushed red pepper flakes, salt, and pepper, stirring until the cheese is melted and the sauce is smooth.

Add the cooked pasta and roasted butternut squash to the skillet, tossing to combine and coat everything in the sauce.

Serve hot, garnished with fresh parsley.