Preheat oven to 400°F (200°C).
Peel away outer layers of garlic bulb, leaving skins of individual cloves intact. Slice about ½ inch off the top of garlic bulb exposing individual cloves. Place garlic bulb together with cubed butternut squash in an oven proof dish. Sprinkle dried thyme, salt, and pepper over garlic and squash. Drizzle with olive oil. Roast in oven for about 30 minutes until squash and garlic are tender.
In the meantime, mix all dressing ingredients in a small bowl.
Boil pasta as per packaging instructions. Remove and drain.
When roasted vegetables are ready, remove from oven. When cool enough to handle, squeeze roasted garlic out of their skins. Using kitchen shears, snip garlic into smaller pieces. Mix well with roasted squash.
Combine pasta and roasted vegetables in a large bowl. Add dressing and chopped parsley. Mix well. Serve with shaved parmesan cheese and freshly ground pepper if desired.