Preheat the oven to 425 degrees. Cut butternut squash in half lengthwise. Remove the seeds. Add to a large baking sheet. Drizzle with a tbsp of olive oil. Rub 1 tsp of garlic over the surface of each half. Sprinkle on salt, coriander, and cinnamon. Roast for 50-55 min. until soft (prick with a fork) and golden brown. 

Toss tomatoes in 1 tsp of olive oil and a sprinkle of salt in a small bowl. Once the squash has reached 35 minutes into the baking time add tomatoes to the baking sheet. Roast for remaining time until blistered and slightly charred. 

While squash and tomatoes are roasting, heat a small skillet over medium heat. Add a drizzle of olive oil. Sauté garlic, white onion, and a pinch of salt until fragrant and translucent about 4-5 minutes. Add in carrots and cook for 4-5 min. more until tender. Transfer to a high-speed blender. 

Let squash and tomatoes cool until careful to touch. Scoop out the flesh of the squash and transfer to the blender. Add remaining ingredients, except pasta and basil. Blend on high until thick and creamy. Set aside. 

Boil a large pot of salted water. Cook pasta according to pkg. directions. Drain and transfer back into the pot. Pour in desired amount of sauce and stir until incorporated. Adjust salt and pepper as needed. 

Serve with fresh basil or parsley. If you have leftover sauce, store in an airtight in the fridge for 3-4 days. It also freezes well.