Here's the roasted garlic and squash pasta sauce recipe; it comes from
the book _Vegertarian Planet_ by Didi Emmonds.  The quantities are for
use with one pound of ziti (or similar studly chunky pasta), which
could serve about 4 people (with side dishes)

Ingredients list: 

1 acorn squash (or 2.5 - 3 lbs of other winter squash), baked
16 cloves (or up to a head) garlic, roasted
5-6 tablespoons olive oil 
1/3 (or more) cup white wine
3/4 cup (or more) water (reserved from cooking pasta)
2/3 cups grated parmesan cheese 
1/4 cup (or more) pine nuts or walnuts, toasted
1 pound ziti, cooked al dente
more parmesan cheese and black pepper to taste.

Take the squash, cut it in half lengthwise, scoop out the seeds, and
bake it until it's soft.

Once the squash is soft, scoop the flesh out of the shells (you might
need to let it cool a bit first) onto a cutting board and make sure
it's chopped fine (it'll be mostly gooey with a few strings running
through it, so you want to make sure those are chopped up; you could
just run it through a food processor or blender if you wanted).

Roast 16 cloves (most of a head) (or just roast an entire head) of
garlic.  The cookbook method was to peel the cloves (I also cut off
the hard root end of each clove), put them into a small baking dish,
cover with 6 tablespoons olive oil, and put that in the oven with the
squash for 20 - 30 minutes, until the cloves are soft and golden.  The
idea is not to fry them crispy, but to roast them until they're soft.
I put mine into a small custard cup and put that in the toaster oven
at about 300 degrees for 20 or so minutes until they were done.  To my
taste, an entire head of roasted garlic would work fine in this dish.

While the garlic is roasting, cook and drain the pasta, reserving
about 1 cup of the cooking water.

Also toast 1/4 cup (or more) pine nuts or chopped walnuts (the
cookbook called for walnuts, but I prefer the taste of the pine nuts).
To toast, spread them on foil or a small baking sheet and put into a
oven at about 350 until they're golden; watch them so they don't burn.
I just put them into the toaster oven once the garlic was done.

Take a pan or pot large enough to hold the pasta plus a bunch of sauce
plus enough room to stir everything around, and put in the roasted
garlic and its olive oil (I mushed up and chopped the garlic so it
would mix up better).  Add the 1/3 cup (or more) white wine (This is
probably optional -- I had some gift rose' sitting in the fridge, and
it worked fine.  You could probably just use more water, though wine
does give a nice flavor.) and the 3/4 cup pasta (or tap) water.  Bring
to a boil and simmer for about 2 minutes, then add the squash flesh,
mix well, and another about 3 minutes.  Add the 2/3 cup parmesan
cheese and the toasted nuts and mix in the pasta, plus black pepper to
taste.  Add more liquid (wine or water) if needed.  You should end up
with the ziti tubes covered with a thick gooey layer of sauce.

Serve with more parmesan and black pepper to taste.