Cook pasta according to manufacturer directions and drain.
Add enough water to the bottom of a medium-sized pot so that it does not rise above the steamer basket.
Place steaming basket into the pot and then add in the butternut squash. Cover and heat on high, water should be steaming.
Once the steam builds, cook the butternut squash until tender, about 8 to 10 minutes. Transfer to a blender.
Heat a large saute pan over medium heat. Add olive oil, once hot add the garlic and shallots and saute until fragrant and tender, 2 minutes. Add to the blender.
Add milk, ½ teaspoon salt and ⅛ teaspoon black pepper to the blender. Puree mixture until smooth. Taste and add more milk, salt, and pepper as desired.
In a large bowl or pan, combine cooked pasta, butternut squash puree, and parmesan cheese. Mix to combine and reheat if needed to rewarm.
Serve pasta topped with more Parmesan cheese and parsley.