Rigatoni with cremini mushroom, butternut squash, fresh tarragon and ricotta

​400 g cremini mushrooms
1 medium butternut squash (diced)
3 garlic cloves
1 T tarragon
5 T olive oil
2 T white wine
340 g rigatoni
60 g parmesean cheese
60 g ricotta (or goat cheese)
3 T walnuts (chopped)
Parsley to taste
Salt and Pepper
Dash of lemon juice 

1.  In a bowl, toss the butternut squash and 2 garlic cloves, tarragon, olive oil and salt/pepper.  Transfer to a pan and bake for 25 min at 400 F.  
2.  In a frying pan, add oil, add mushrooms and remaining garlic; season with salt/pepper.  Cook for 5 minutes.  Add wine and cook until the liquid is evaporated, set aside.  
3.  Cook pasta. Drain and toss together with vegetables.  Add parmesan, ricotta, walnuts and parsley.  Add a dash of lemon.  Serve immediately.
4.  Serves 4