Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Slice the tops off the garlic bulbs, drizzle with 1 tablespoon of olive oil, sprinkle with salt, wrap tightly in foil, and set aside.

On the baking sheet, scatter the cubed butternut squash, sliced mushrooms, and fresh rosemary. Drizzle with olive oil, adding salt and pepper.

Place the baking sheet in the oven and roast for about 35-40 minutes, checking the mushrooms after 25 minutes.

In a large pot, bring salted water to a boil and cook the pasta according to the box instructions, reserving 1 cup of pasta water before draining.

Blend the roasted butternut squash, roasted garlic (squeezed from skins), half of the mushrooms, onion, rosemary, reserved pasta water, and cooking cream until smooth. Season with salt and pepper.

Strain the pasta and return it to the pot. Pour in the creamy sauce, mixing everything with the reserved pasta water and freshly grated Parmesan until well combined.

Plate the pasta, ensuring each serving is coated with sauce, then top with remaining crispy mushrooms, and sprinkle with black pepper and extra Parmesan if desired.