Butternut Squash Pasta (with vegan butternut squash pasta sauce)

olive oil

garlic (minced)

red pepper chili flakes

sprigs fresh thyme

salt and pepper (to taste)

butternut squash (peeled, seeded and cut into 1/2″ chunks)

low-sodium vegetable stock

whole grain pasta (cooked in salted water according to package directions (reserve 1 cup of the pasta water). I like to use Farfalle (bow-tie pasta) for this recipe, but Penne also works well.)

freshly grated Parmesan cheese (for garnish (omit for vegan option))