Preheat oven to 400 F. Peel and dice squash. You should have about 3 cups. In large bowl, toss squash and garlic with 1 Tbsp melted coconut oil. Tumble onto baking sheet and spread out in single layer. Bake in preheated oven for 15 minutes, or until fork tender. Transfer to high-speed blender or food processor with remaining ingredients except milk, pasta, peas, chili flakes, and pea shoots. Whirl mixture, adding milk until desired creamy sauce is formed. Add a little water if needed for sauce to be of pouring consistency.