Preheat your oven to 425 and prepare a parchment covered baking sheet. Set aside.

On a large cutting board, cut the butternut squash in half using a large knife. Go slowly, making sure you get an even cut in the middle. It helps if you sharpen your knife beforehand!

Using a spoon, scoop out the guts and seeds out of the deeper part of the squash. Discard the guts and seeds.

Brush some olive oil and sprinkle some salt and pepper onto the insides of each half of the squash.

Face the insides of the squash down onto the baking sheet so the skin side is up. Bake for 45 minutes to 1 hour, or until the skin is soft and the squash is completely cooked (the squash should be giving when you poke a fork in it).

Let the squash cool for a couple minutes. While the squash is cooling, start boiling some water for the pasta. Make sure you generously salt the water so that the pasta when done is nice and seasoned. Cook your pasta to your liking, saving 1/2 cup of pasta water before your drain.

After the squash has cooled slightly, scoop out flesh of the squash and throw it into a blender along with the yogurt, butter, garlic powder, salt, pepper and 1/3 cup pasta water. Blend until you have a smooth sauce. Add more of the pasta water as needed.

Mix the sauce in with the cooked pasta. Top with some Parmesan cheese and serve! You can store in the fridge in an airtight container for up to 3 days. Enjoy!:)