Cook the pasta according to package instructions until al dente.

In a pot, heat olive oil over medium heat and sauté garlic until fragrant.

Add kabocha squash and vegetable broth, cover, and simmer until squash is tender.

Blend the mixture until smooth, then return to the pot.

Add the cooked pasta, salt, and pepper, and stir to combine.

Serve topped with grated Parmesan cheese.